New potato, broad bean, pea and feta salad

Yes, I know, this is another new potato recipe but I don’t apologise for that! It’s because I find them a very versatile and easy ingredient and they are in season after all… there are links to some more new potato recipes at the end of the post too!

I’m all about making life as easy as possible at the moment – even more than normal, and that’s saying something! With only a few weeks to go (fingers crossed) until I have my second baby, I’m completely knackered but know I still need to eat well, so I’m only prepared to make the easiest of easy recipes. I’m also stashing my freezer with lots of batch cooking (as well as a few choice ready made things). Talking of convenience, I came across a recipe from someone I really respect and like that used frozen broad beans, an ingredient I had never considered before. It inspired me to grab some from my local supermarket and make this easy summer salad, which turned out really well. They are a great ingredient that I will definitely be buying regularly from now on. We ate it on its own but it would be a perfect side to grilled lamb chops.

Serves 2 adults as a main / 4 as a starter or side
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Ingredients:
1kg of new potatoes
1 packet of feta cheese, crumbled
2 handfuls of frozen peas
2 handfuls of frozen broad beans
1 tablespoon of fresh mint, chopped
4 tablespoons of extra virgin olive oil 
Juice of 1 lemon 
Salt and pepper 

Instructions:

1. Boil your new potatoes for about 20-30 minutes and set aside to cool – this isn’t intended to be a warm salad as feta isn’t nice semi melted – you can keep them in cold water once cooked to hurry the cooling process. 
2. Boil your peas and beans (I did mine together) for 5 minutes and then transfer to a bowl of cold water with ice cubes in it to stop them cooking (or run under cold water for a few seconds). 
3. Slice your potatoes into quarters. 
4. Drain your peas and beans. 
5. Make your dressing by whisking your olive oil, lemon juice, salt and pepper until emulsified and adding your chopped mint. 
6. Tip your potatoes, beans and peas into a serving bowl, crumble your feta over and dress liberally. Toss gently. You want to your potatoes to keep their shape and not break up the feta too much. Et voila!