|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||English garden salad|
|240||grams||Tub sunblush or sundried tomatoes, drained|
|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|
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
A delicious sounding salad that indeed utilises veggies from the English garden! A real winner!