We're getting ready for spring - sunshine, fresh air, undoubtedly lots of rain, flowers, and warmer weather! In the spirit of spring, we have found this recipe to share with you: a healthy spring dish, make this delightful dish with lots of English vegetables available from your green grocer or farm shop!
500g new potatoes
350g runner beans
Bunch of spring onions
140g tomatoes, chopped
200g Cheshire/Lancashire cheese
15g fresh mint leaves, roughly chopped
Handful of watercress
4-5 tbsp honey and mustard dressing
(You can make the dressing by mixing 1tsp local honey, 2tbs English mustard, 250ml extra virgin olive oil)
How To Prepare:
Quartet the potatoes and cook them in a large pan of salted boiling water for 10 minutes. Meanwhile, trim and slice the runner beans diagonally, and chop the spring onions - set aside ready to use.
Add the beans to the pan and cook for 7-9 minutes until both the potatoes and beans are beginning to feel tender.
Drain the vegetables and run under cold water. Shake the colander to get rid of as much water as possible, then tip into a large bowl. Add the onions, tomatoes and cheese to the bowl and mix well.
Add the dressing and mint and toss everything lightly together.
Tip into a serving dish and drizzle with a little more dressing and scatter any leftover mint - perfect to enjoy with friends!
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Recipe developed from BBC Good Food.