Herby asparagus & bacon tart
An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base
New potato & green bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g medium new potato(Jersey royals if you can get them), thickly sliced
- 200g green beantrimmed
For the dressing
- 1 tbsp lemon juice
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 3 tbsp olive oil
- 4 spring onionsthinly sliced
Nutrition: per serving
- kcal123
- fat6g
- saturates1g
- carbs15g
- sugars3g
- fibre2g
- protein2g
- salt0.1glow
Method
step 1
Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
step 2
Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)
