Purple Potato, Pea and Broadbean Salad

Purple Potato, Pea and Broadbean Salad

Serves 4-8

Dietary: Gluten Free, Vegan Option

Ingredients:

• 1 kg purple new potatoes
• 1 kg broad beans (unpodded weight)
• 1 kg fresh peas (unpodded weight)
• 4 tbsp extra virgin olive oil
• 25g chopped fresh mint
• 15ml blackcurrant vinegar
• salt and pepper
• 250g soft curd sheeps cheese
• handful of salad leaves borage flowers for decoration

Method:

1. Boil the potatoes until just cooked through, drain and cut in half.
2. Pod the peas and beans, separately, simmer the broad beans and peas in boiling water until tender.
3. Double pod the broad beans.
4. Drain and mix with the potatoes, add the olive oil, mint, vinegar, salt and pepper.
5. Stir and serve warm with salad leaves, cheese and flowers.