- Cook the potatoes in salted boiling water until tender, 10 minutes or so. Drain and leave to cool whilst you prepare the other ingredients.
- Now bring a small saucepan of water to the boil, add the runner beans and broad beans and cook for 3 minutes, add the peas and cook for a further 2 minutes, drain into the colander with the potatoes.
- Meanwhile, prepare the dressing by simply mixing the olive oil, lemon and Dijon mustard, season with salt and milled pepper. Take a bowl and toss the potatoes and vegetables in the dressing.
- Take a large platter plate, cut the baby gem into quarters and arrange on to the plate. Scatter over the vegetables. Tear the mozzarella over the salad and do the same with the Parma ham. Finally, sprinkle over the mint, pour over any remaining dressing and serve.
If you don’t want to use Parma ham, then deli ham works just as well.
Alternative vegetables that be used are courgettes, green beans and asparagus.
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