English Garden Salad

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: English garden salad
Categories: Vegetarian, Salad
Yield: 4 Servings

English Garden Salad


500 grams   New potatoes
350 grams   Runner beans
1 bunch   Spring onions
240 grams   Tub sunblush or sundried tomatoes, drained
200 grams   Cheshire/Lancashire cheese
1     Good handful of fresh mint leaves (a 15g
      — supermarket pack is fine), roughly chopped
4-5 tablesp.   Honey and mustard dressing


  Good Food magazine, September 2002
  Edited *RK* 05/18/2007 by
  Ulrike Westphal


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. 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. 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.

:Per serving:427 kcalories, protein 18g, carbohydrate 29g, fat 27g, saturated fat 11g, fibre 6g, sugar 0g, salt 2.39g

:Easily halved or doubled
:Ready in 25-35 minutes


more recipes and entries in English

1 thoughts on “English Garden Salad

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert