Vegetarian mains
Saffron, broad bean and new potato salad
This quick, light summer salad combines two of the best veg British summertime has to offer – bright emerald broad beans and waxy new potatoes. The saffron adds a gently sweet, aromatic taste that brings the dish together beautifully. This goes well with grilled mackerel or chicken.
Ingredients
- 800g new potatoes, scrubbed and cut in ½ or ¼ if large
- a good pinch of saffron threads
- 500g broad beans in their pods
- 4 tbsp olive oil
- juice of ½ lemon, to taste
- 2 tbsp fresh parsley, chopped
- salt and pepper
Method
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Step 1
Cover the potatoes in water. Add the saffron and a good pinch of salt and bring to the boil. Simmer for 12-15 minutes, until tender.
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Step 2
While the potatoes are cooking, bring another pan of water to the boil.
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Step 3
Pod the beans and add them to the pan. Boil for 3 minutes, drain and refresh in a bowl of cold water, then drain again.
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Step 4
If the beans are large, you might want to double pod them, but there's no need if they're small and the skins are tender.
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Step 5
Drain the potatoes then add them to the beans and toss in the oil and season.
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Step 6
Add lemon juice to taste.
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Step 7
Toss in the parsley to serve.
