Potato and broad bean salad with a garlic and lime dressing

Those lovely new potatoes are my favourite. Delicious hot or room temperature in the garden. Use a good olive oil, you really can taste the difference.

Serves four

500g new potatoes 150g fresh broad beans large handful of mint leaves, torn 1 garlic clove salt and freshly ground black pepper 2-3 tbsp extra virgin olive oil small handful of flat-leaf parsley leaves juice of 1 unwaxed lime

1 Rinse the potatoes and put them in a pan with salt and cold water to cover. If necessary, cut them to ensure they are all the same size. Bring to the boil, then lower the heat and simmer until the potatoes are cooked but still have some bite. Drain and place on a large serving platter or bowl.

2 Scatter the uncooked peas and half the mint leaves on top.

3 Using a pestle and mortar, cream the garlic with a little salt, then loosen with some olive oil. Add the remaining mint and the parsley, together with enough oil and lime juice to make a loose dressing.

4 Season to taste with salt and pepper, then drizzle over the potato and pea salad.