English Garden Salad
|New potatoes||18 Ounce (500 g)|
|Runner beans||12 Ounce (350 g)|
|Spring onions||1⁄4 Pound (1 Bunch)|
|Sunblush tomatoes/Sun-dried tomatoes||240 Gram, drained (1 tub)|
|Cheshire cheese/Lancashire cheese||8 Ounce (200 g, vegetarian)|
|Mint leaves||1 Cup (16 tbs), roughly chopped (Good handful)|
|Honey and mustard dressing||5 Tablespoon|
1. Slice the potatoes, then cook in a large pan of salted boiling water for 7 mins. Meanwhile, trim and diagonally slice runner beans and chop the spring onions. Add the beans to the pan, then cook for a further 7-9 mins, until the potatoes and beans are just tender.
2. Drain the veg, then 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.
3. Add most of the mint and dressing, then lightly toss everything together. Tip into a serving dish, drizzle with a little more dressing, then scatter over the rest of the mint.