English garden salad

• new potato↗500g g
• runner bean↗350g g
• spring onions↗a bunch of
• sunblush or sundried tomatoes240g tub g

  drained

• Cheshire/Lancashire cheese↗200g g
• fresh mint↗a good handful of

  leaves (a 15g supermarket pack is fine), roughly chopped

• honey↗4-5 tbsp

  and mustard dressing

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.