Broad bean, potato and radish salad
- Serves 4
- 300g Podded broad beans
- 500g New potatoes, scrubbed
- A small handful of garden mint leaves, chopped
- Small bunch of radishes, sliced
- A few fronds of dill
- A small handful of pea shoots (optional)
- A small handful of borage flowers (optional)
- Freshly ground black pepper
For the salad dressing
- 1tbsp Dijon mustard
- 1tbsp Apple cider vinegar
- 1tbsp Sugar
- 6tbsp Sunflower oil
- STEP 1
Bring a large pan of salted water to the boil and cook the broad beans for a few minutes until tender. Remove them with a slotted spoon and set aside in a bowl. Add the potatoes to the pan of water and boil for 20 minutes or until cooked through, then drain and steam dry.
- STEP 2
While the potatoes are cooking, pop any large broad beans out of their jackets while they are still warm, but leave the smaller beans intact. Then make the dressing by whisking the mustard, vinegar, sugar and sunflower oil together until emulsified.
- STEP 3
To assemble the salad, put the potatoes on to a large serving dish in a single layer, cutting big spuds in half as you do so. Sprinkle over the mint leaves and beans, and tumble everything together. Then roughly dollop over the dressing with a spoon. Tuck the radish slices (skin-side up) among the potatoes and tear over the dill. Scatter the pea shoots and borage flowers over the top (if using), and finish with a generous amount of freshly ground black pepper.