Rooster potato and broad bean salad with sesame oil

Rooster potato and broad bean salad with sesame oil

Servings:	Serves 4
Ready in:	35 minutes plus cooling
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:

Albert Bartlett products can be purchased from most UK supermarkets.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 large Rooster potatoes
• 1 red onion peeled and sliced thinly
• 1 garlic clove, crushed finely
• 180g broad beans
• 1 teaspoon dry chilli flakes
• Fresh coriander leaves
• 2 tablespoons sesame oil
• 1 teaspoon wholegrain mustard
• 1 tablespoon light soy sauce
• Juice of 2 lemons
• Salt

Method

1. Boil the potatoes in salted water until cooked then drain.
2. When cool enough to handle peel and cut into large dice pieces.
3. Boil the broad beans for 3 minutes then drain and immerse them in very cold water.
4. When cold, drain and slip off the outer skin to reveal the tender green centre. Add these to the potato, garlic and sliced onion.
5. Make the dressing by mixing the oil, soy, mustard and lemon juice.
6. Fold this into the potatoes, season with salt and chilli flakes to taste.
7. Garnish with fresh coriander.

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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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