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.

First published in 2018

Ingredients

Metric

Imperial

Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers

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
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
4
Whisk the lemon juice, Dijon mustard, sugar and oil together in a bowl
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

Mother of three and previously chef-owner at The Kingham Plough, Oxfordshire, Emily Watkins has a lot on her proverbial plate. But it hasn’t stopped her from becoming one of Britain’s leading chefs.

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