I’m a sucker for the sunshine. Summer is suddenly here in London; the windows have been opened wide in our little flat and my mood is starting to pick up. I’ve been dreading my birthday on Monday, not organising to see any family or friends (following the UK rules, seeing one person at a time and keeping 2m distance of course) because I think I’ll get upset knowing we can’t hug. It might just be too much to see any friendly faces in person! But with the sunshine out and some virtual calls, quizzes and a bingo game in place over the long weekend, I think it might just be OK.
Though sunshine makes me happy, it also makes me a bit lazy (please say you’re with me?). My motivation has been up and down in quarantine anyway, but these beautiful, warmer days have me wanting to take slower mornings, read lots of books and abandon my laptop to sit outside in the local park for any early, ongoing dinner. Amongst the cookies and ice-cream, I’m craving food right now that’s nutritious, versatile and simple. Bonus points if:
This salad has been one of my favourites and easily adaptable to what I have on hand. Just a few ingredients with big, bold flavours. New potatoes are in season right now and not only are they cheap, versatile and low FODMAP, they are DELICIOUS. Just as good served with butter and a sprinkle of salt as they are with a more punchy dressing like this lemony mustard one, they give me the spring/summer feels and I hope, in this recipe, bring a bit of joy to you too.
750g baby new potatoes
220g fine green beans
3 large free-range eggs
1 1/2 tablespoons wholegrain mustard
1 tablespoon maple syrup
Juice of 1/2 a lemon
1 tablespoon apple cider vinegar
6 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper
1 stalk of celery, finely sliced
Small bunch of herbs, roughly chopped (I used chives and parsley)
Flaky salt, to serve
Give the potatoes a good scrub and halve any larger ones. Bring a large saucepan of water to the boil, add a good few pinches of salt then the potatoes and cook for 20 minutes, or until tender. Top and tail the beans and add them to the water with the potatoes for the final 4 minutes. You want them to still have a bit of bite. Drain the potatoes and beans in a colander and let them steam dry for a few minutes.
In a separate small saucepan, boil the eggs for 6 minutes. Refresh them under cold water until cool enough to handle, then peel and cut in half.
To make the salad dressing, add the mustard, maple syrup, lemon juice and apple cider vinegar to a bowl and stir to combine. Slowly drizzle in the extra virgin olive oil, stirring all the time. Season with salt and pepper.
Add the potatoes and green beans to a mixing bowl, along with the celery and half of the herbs. Pour over half of the dressing and give everything a good mix. Tumble out onto a platter and top with your jammy egg halves. Drizzle over the remaining dressing and herbs and sprinkle over a good pinch of flaky salt and freshly cracked black pepper.