|Energy (KJ) 1366||16%|
|Energy (Kcal) 328||16%|
|Saturated Fat 10.4g||52%|
|Total Sugars 2.2g||2%|
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.
Make 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 onto 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 and pour over any remaining dressing and serve.
If you don’t want to use Parma ham, then deli ham works just as well.
Other vegetables that be used are, courgettes, green beans, asparagus.
Feast your eyes on the accompanying video for this recipe below and check out our wider potato recipe videos.
100g baby/new season potatoes, cut in half
2 heads of baby gem lettuce (or any leafy lettuce)
30g peas, these can be frozen
30 broad beans, these can be frozen
2 runner beans, sliced
1 mozzarella ball (125g)
4 slices of Parma ham (or sliced ham if preferred)
1tbsp extra virgin olive oil
Juice of ½ lemon
½ tsp Dijon mustard
5 sprigs fresh mint
Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights.
Deliciously Ella's Potato & Peanut Curry
This warming, fragrant curry from Deliciously Ella is perfect for a hearty dinner.
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
A recipe created by Michel Roux Jr for British Sausage Week 2015