Broad bean, new potato and asparagus salad

serves: 4 takes: 25 mins

What You’ll need

■ 300g Jersey royal or new

potatoes, washed

■ 600ml hot vegetable stock

■ 200g fresh asparagus tips,

trimmed

■ 150g broad beans ■ 100g goats’ cheese

■ About 12 small, fresh mint

leaves

For the dressing:

■ 2tbsp olive oil

■ 4 spring onions, trimmed

and sliced

1 Halve the potatoes, put in a large pan with the hot stock and simmer, uncovered, for 10 mins. Add the asparagus and beans, and cook for 3-4 mins, until the potatoes are tender and the stock has reduced to a glaze. Drain the vegetables carefully into a serving bowl. 2 To make the dressing, warm the olive oil in a small pan, add the spring onions and cook for about 1 min, until just beginning to wilt.

3 Pour the warm dressing into the bowl with the vegetables and turn everything to coat well. 4 Dot small pieces of goats’ cheese over the salad, along with the mint leaves, to serve Per serving: 219 cals; 13g fat; 5g sat fat; 16g carbs