Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers
Emily Watkins serves up a stunning summer potato salad, with goat's cheese and broad beans playing great supporting roles to the new potatoes. This dish can be served as a side, or even enjoyed as a main course.
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Ingredients
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Imperial
Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers
- 1kg broad beans
- 500g of new potatoes
- 1 bunch of mint, small
- 1/2 lemon, juiced
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- 60ml of cold-pressed rapeseed oil
- 100g of sorrel leaves, or use wild rocket or another nicely flavoured salad leaf
- 120g of fresh goat's cheese
- 1 bunch of chives, finely chopped
- chive flowers
- salt
Method
1
Place a small pan of water to the boil for blanching the broad beans
2
Pod the broad beans and then blanch the beans for 30 seconds (or until the water comes back to the boil) and then pour off the boiling water and plunge into iced water. Remove the skins from the beans and set aside
- 1kg broad beans
3
Place the potatoes in a pan covered in salted water, bring to the boil and simmer until just tender. Place the mint in the water and leave for a further 5 minutes off the heat to allow the mint to infuse. Drain off and leave to cool
- 500g of new potatoes
- salt
- 1 bunch of mint, small
4
Whisk the lemon juice, Dijon mustard, sugar and oil together in a bowl
- 60ml of cold-pressed rapeseed oil
- 1/2 lemon, juiced
- 1 tsp Dijon mustard
- 1/2 tsp sugar
5
Combine the potatoes, sorrel and beans in a mixing bowl and pour over the dressing, mixing to coat all the elements. Transfer to a large serving bowl, adding nuggets of goat's cheese throughout, and garnish with chive flowers and chives. Serve immediately
- 100g of sorrel leaves, or use wild rocket or another nicely flavoured salad leaf
- 120g of fresh goat's cheese
- chive flowers
- 1 bunch of chives, finely chopped
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Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers
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