English Garden Salad

English Garden Salad

  • 500g new potato
  • 350g runner bean
  • 1 bunched spring onions 
  • 240g sundried tomatoes, drained
  • 200g cheshire / lancashire cheese
  • A handful of fresh mint leaves - chopped
  • Four-five tbsp honey and mustard - for dressing


  1. Slice the potatoes and cook dinner them in a large pan of salted boiling water for 7 minutes.
  2. While they’re cooking, trim and diagonally slice the runner beans and chop the spring onions.
  3. Add the beans to the pan and prepare dinner for a similarly 7-nine mins, till the potatoes and beans are simply gentle.
  4. Drain the veg and run underneath bloodless water to halt the cooking.
  5. Shake the colander to do away with as lots water as viable, then tip right into a huge bowl.
  6. Put the onions and tomatoes, fall apart in the cheese and blend nicely.
  7. Add maximum of the mint and dressing and toss the whole lot lightly together.
  8. Tip into a serving dish, drizzle with a touch more dressing and scatter over the rest of the mint. Now serve...

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