NEW POTATO SALAD WITH GREEN HERB AND MISO DRESSING, CAPERS AND PEA SHOOTS

Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing. Whether served warm or allowed to cool, this is a lighter and more nutritious take on traditional potato salads and allows you to use any combination of your favourite herbs and leaves. If you aren’t able to lay your hands on pea shoots, then a handful of rocket or watercress will work perfectly.

SERVES 6

FOR THE DRESSING

70g mixed fresh green herbs (we use parsley, mint, coriander and chives) 1½tbsp white spring miso 1 lemon, juice only

125ml olive oil

1tbsp white wine vinegar 1 small garlic clove

½tsp Dijon mustard

2tsp capers

FOR THE SALAD

500g baby new potatoes 1 lemon, zest only

1tbsp capers

2tbsp chives, roughly chopped

A handful of pea shoots

To make the dressing, place all the ingredients into a blender and whizz to the consistency of a smooth pesto, adding a little more olive oil or a dash of water to loosen if needed. Taste to check the seasoning, adjusting if necessary and then keep to one side.

Bring a pan of salted water to the boil and add the new potatoes. Simmer gently for 12-15 mins until tender. Drain and tip into a large bowl.

Pour half of the dressing over the potatoes, reserving the rest for another time. Add the capers, chives and lemon zest and stir well to thoroughly coat the potatoes. Leave to cool to room temperature, toss the pea shoots through the potatoes and serve.