A fresh-tasting vegetarian supper – this recipe is easily halved to serve two, or doubled for a crowd
Ingredients
- 500g new potato
- 350g runner bean
- a bunch of spring onions
- 240g tub sunblush or sundried tomatoes, drained
- 200g Cheshire/Lancashire cheese
- a good handful of fresh mint leaves (a 15g supermarket pack is fine), roughly chopped
- 4-5 tbsp honey and mustard dressing
Method
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Slice the potatoes and cook them in a large pan of salted boiling water for 7 minutes. While they’re cooking, trim and diagonally slice the runner beans and chop the spring onions. Add the beans to the pan and cook for a further 7-9 minutes, until the potatoes and beans are just tender.
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Drain the veg and run under cold water to halt the cooking. Shake the colander to get rid of as much water as possible, then tip into a large bowl. Add the onions and tomatoes, crumble in the cheese and mix well.
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Add most of the mint and dressing and toss everything lightly together. Tip into a serving dish, drizzle with a little more dressing and scatter over the rest of the mint.