Sensational Summer Salad Recipe

Sensational Summer Salad Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
15 mins
Serves Serves:
2
Per Serving %RI
Energy (Kcal) 328 16%
Energy (KJ) 1366 16%
Fat 21.4g 30%
Saturated Fat 10.4g 52%
Total Sugars 2.2g 2%
Salt 1.7g 28%

Method

This summer recipe is packed full of fresh ingredients making for a delicious explosion of flavours. Mozzarella, beans, potatoes and parma ham are balanced with mustard, a spritz of lemon and fresh mint which all contribute to the light, delectable flavours perfect for the summertime.  

-

Cook the potatoes in salted boiling water until tender, 10 minutes or so. Drain and leave to cool whilst you prepare the other ingredients.

Now bring a small saucepan of water to the boil, add the runner beans and broad beans and cook for 3 minutes, add the peas and cook for a further 2 minutes, drain into the colander with the potatoes.

Make the dressing by simply mixing the olive oil, lemon and Dijon mustard, season with salt and milled pepper. Take a bowl and toss the potatoes and vegetables in the dressing.

Take a large platter plate, cut the baby gem into quarters and arrange onto the plate. Scatter over the vegetables. Tear the mozzarella over the salad and do the same with the Parma ham. Finally sprinkle over the mint and pour over any remaining dressing and serve.

If you don’t want to use Parma ham, then deli ham works just as well. 
Other vegetables that be used are, courgettes, green beans, asparagus.

Find out how to whisk this recipe up in the video below and head to our video recipes page to discover more fantastic potato recipes!

If you like this then why not explore our range of scrumptious summer recipes.

Ingredients

100g Queens potatoes, 2cm cubed (or baby/new season potatoes, halved)

2 heads of baby gem lettuce (or any leafy lettuce)

30g peas, these can be frozen

30 broad beans, these can be frozen

2 runner beans, sliced

1 mozzarella ball (125g)

4 slices of Parma ham (or sliced ham if preferred)

1tbsp extra virgin olive oil

Juice of ½ lemon

½ tsp Dijon mustard

5 sprigs fresh mint

100g Queens potatoes, 2cm cubed (or baby/new season potatoes, halved) 2 heads of baby gem lettuce (or any leafy lettuce) 30g peas, these can be frozen 30 broad beans, these can be frozen 2 runner beans, sliced 1 mozzarella ball (125g) 4 slices of Parma ham (or sliced ham if preferred) 1tbsp extra virgin olive oil Juice of ½ lemon ½ tsp Dijon mustard 5 sprigs fresh mint

You may also like

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Vegetarian Thai potato noodle cleansing broth with basil and lemongrass

Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy! 

  • Prep in: 10 mins
  • Cook in: 10 mins
Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Potato and Ham Broth topped with a poached egg

Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!

  • Prep in: 15 mins
  • Cook in: 25 mins
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones. 

Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!

  • Prep in: 10 mins
  • Cook in: 10 mins
aromatic Iranian lamb & potato one pot

Aromatic Iranian lamb & potato one pot

Aromatic Iranian Lamb & Potato One Pot

Flavoured with traditional cumin and pomegranate, enjoy this aromatic Iranian lamb & potato one pot - perfect for an exciting mid-week meal.

  • Prep in: 20 mins
  • Cook in: 1 hr 45 mins