Nutritive Information
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Energy: 417Kcals/1744kJ
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Fat, total: 21.6g
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Saturated fat: 2.6g
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Protein: 15.4g
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Carbohydrate: 42.8g
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Sugar, total: 5.6g
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Fibre-NSP: 8.6g
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Sodium: 371mg
Ingredients
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675g/ 1½lb small new potatoes, halved
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400g. 14oz can broad beans, drained
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115g/ 4oz cherry tomatoes
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50g/ 2oz/ ½ cup walnut halves
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30ml. 2 tbsp white wine vinegar
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15ml/ 1tbsp wholegrain mustard
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60ml/ 4 tbsp olive oil pinch of sugar
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225g/ 8oz young asparagus spears, trimmed
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6 spring onions, trimmed salt and freshly ground black pepper baby spinach leaves, to serve
Instructions
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Put the potatoes in a pan. Cover with cold water and bring to the boil. Cook for 10-12 minutes until tender. Meanwhile, put the broad beans in a bowl. Cut the tomatoes in half and add them to the bowl with the walnuts.
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Put the white wine vinegar, mustard, olive oil and sugar into a bowl. Add salt and pepper to taste. Whisk the dressing to mix well.
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Add the asparagus to the potatoes and cook for 3 minutes more. Drain the cooked vegetables well, cool under cold running water and drain again. Thickly slice the potatoes. Cut the spring onions in half.
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Add asparagus, potatoes and spring onions to the bean mixture. Toss in the dressing and serve with spinach.
