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    Broad Bean, Asparagus and Jersey Royal Salad

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    Broad Bean, Asparagus and Jersey Royal Salad

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 250g new or Jersey Royal potatoes
    • 500ml Cooks’ Ingredients Vegetable Stock
    • 250g pack bunched asparagus, trimmed
    • 300g broad beans, double podded
    • 100g Waitrose Chèvre Blanc (French goat’s cheese)
    • For the dressing
    • 15g butter
    • 2 tbsp extra virgin olive oil
    • 1 bunch salad onions, sliced
    • 1 tbsp balsamic vinegar
    • ½ x 20g pack mint, freshly chopped


    1. Wash and halve the potatoes and put into a large saucepan with the vegetable stock. Season lightly. Simmer, uncovered, for 9-10 minutes, then add the asparagus and broad beans. Cook for a further 3-4 minutes or until the potatoes are tender, the vegetables are cooked and the stock has reduced away to a sticky glaze.
    2. Meanwhile, make the dressing: heat the butter and oil together in a small saucepan, add the salad onions and cook over a medium heat for 1 minute. Remove from the heat, whisk in the vinegar and mint then season to taste.
    3. Arrange the cooked vegetables in a large serving bowl, sprinkle with the goat’s cheese and drizzle with the warm dressing to serve.

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