With newly dug potatoes and green beans, this recipe is perfect for those warm summer evenings.
To feed four people, you need 12 oz (340 g) new potatoes, 8 oz (200 g) green beans, such as runner or french beans, and 4 spring onions. Thickly slice the potatoes and boil them until just tender (about 8 mins) then drain and keep warm. Slice the beans and steam them for about 4 mins so they are not too soft, then cool under a cold tap.
For the dressing, mix 1 tblsp lemon juice, 1 tsp clear honey, 1 tsp wholegrain mustard and 2 tbsp olive oil. Toss in the warm potatoes and beans so they absorb the lovely flavours. Then add the thinly sliced spring onions and season to taste with salt & pepper.
As always, ‘Peaches’ sell lovely fresh vegetables if you don’t have a garden of your own.