I am totally making the most of Jersey Royal Potatoes this season. This years harvest is much more creamier than last year. This salad was absolutely delicious. Sometimes keeping it simple works so well as the quality and flavour really shines through. It was so fresh, zingy and totally balanced. I got a really good tip from the waitrose about crushing the beans so they don’t sink to the bottom of the salad, it worked perfectly!

Ingredients (serves 2)

• 14 Jersey Royal potatoes (or baby salad potatoes)
• 1 tbsp olive oil
• Juice and zest of ½  a lemon
• 1 tsp sea salt
• 70g (1/2 cup) peas
• 70g (1/2 cup) shelled broad or edamame beans
• 4 baby radish, cut into matchsticks
• 8 mint leaves, torn
• 200g feta, cubed (I used marinated)

Directions

1. Bring a pan of water to the boil. Add the potatoes, reduce to a simmer and place a on a lid, cook for about 20 minutes until you can pierce the potatoes with a fork. Remove with a slotted spoon and place into a bowl.
2. Add the olive oil, lemon juice and salt. Give it a toss to coat and leave to cool.
3. To the same pan with the water add the peas and beans and blanche for a couple of minutes. Drain and place in a bowl or chopping board. Mash the beans with the back of a fork or masher (Such a good tip so they don’t sink to the bottom of the salad).
4. Assemble salad by mixing the cooked potatoes, peas and beans, and mint in a bowl. Top with radish matchsticks and feta cubes. Enjoy 😊