This chunky salad makes a satisfying meal. Use other spring vegetable, if you like.

Serving:  4

Ingredients

• 675g/ 1˝lb small new potatoes, halved

• 400g. 14oz can broad beans, drained

• 115g/ 4oz cherry tomatoes

• 50g/ 2oz/ ˝ cup walnut halves

• 30ml. 2 tbsp white wine vinegar

• 15ml/ 1tbsp wholegrain mustard

• 60ml/ 4 tbsp olive oil pinch of sugar

• 225g/ 8oz young asparagus spears, trimmed

• 6 spring onions, trimmed salt and freshly ground black pepper baby spinach leaves, to serve

Directions

• 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.

• 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.

• 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.

• Add asparagus, potatoes and spring onions to the bean mixture. Toss in the dressing and serve with spinach.

Nutritional Information

• Energy: 417Kcals/1744kJ

• Fat, total: 21.6g

• Saturated fat: 2.6g

• Protein: 15.4g

• Carbohydrate: 42.8g

• Sugar, total: 5.6g

• Fibre-NSP: 8.6g

• Sodium: 371mg