« Potato salad with spring vegetables »

A fresh-tasting salad to make while all the late spring vegetables are at their absolute peak. Serve as a main meal with chunky bits of ham in it, or mix it up without and serve alongside grilled or pan-fried fish or chicken.

Serves 4

Prep 30 mins

Cook 15 mins

Ingredients:

• 550g/1lb 4oz broad beans in pods (175g/6oz podded)
• 250g/9oz peas in pods (100g/4oz podded)
• 500g/1lb 2oz red skinned salad potatoes (or Jersey Royals)
• 250g/9oz asparagus stems, each sliced diagonally in half
• 100ml /3.5fl oz The English Provender Co. Honey & Mustard Dressing
• 200g/8oz thick piece of honey roast ham, torn or shredded into chunky pieces
• 1 tbsp tarragon leaves, torn handful snipped chives

Method:

1. Shell the beans and peas. Cook the potatoes in boiling salted water for about 15 mins until tender. While the potatoes are cooking, steam the asparagus for 4-5 mins until crisp-tender and the beans and peas for 3-4 mins. Tip them into a colander and run under cold water to cool quickly. Drain well. Remove the skins from the broad beans if you wish.
2. Drain potatoes and cut in half lengthways. Place in a large bowl and toss with half of the dressing while the potatoes are still warm. Add the beans and peas, the ham and the rest of the dressing, gently toss, then season to taste. Serve scattered with tarragon, chives and a grinding of pepper.

MAKE IT VEGGIE Replace the ham with strips of griddled or pan-fried halloumi, or halved soft-boiled eggs, and serve with watercress.

Recipe courtesy of BBC Good Food