New potato and broad beans salad
You can serve this warm new potato and broad beans salad as a vegan main dish, with some crispy salad perhaps. It goes really well with grilled/fried meat too – particularly lamb, pork and beef steak. For a spicy version add cayenne or chilli flakes.
Ingredients
Method
- If the potatoes are big, cut them into bite-sized pieces. Rinse, then put them into a pan of cold water.
- Bring to the boil and simmer for 15 minutes, then add the beans, bring the to the boil again and cook for 2-3 minutes. Drain, and keep warm or put aside.
- When you’re ready to serve, cut the onion into thin slices and mince the garlic.
- Heat some oil in a frying pan and add the onion and gently sauté it. Add the garlic, tomatoes and spices. Cook for a minute, then add the potatoes and beans. Season with salt and pepper. Put a lid on and let it steam for a couple of minutes. Add the lemon juice and a drop of water it the tomatoes haven’t released enough jus. Cook for another 3 minutes or so.
- Stir in the fresh herbs and serve.