If you’ve got a bumper crop of green beans in your garden, try this simple salad which takes just 10 minutes to prepare and serves 4. You will need…

200g new potatoes, sliced

200g green beans, trimmed

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

50g baby capers, washed

Small bunch of mint, chopped

Small bunch of dill, chopped

12 black olives, stoned

150g cherry tomatoes, cut in half

Salt and pepper

1 tbsp olive oil

200g haloumi, sliced

Put the new potatoes in a medium sized pan, cover with cold water, then lightly salt to taste. Bring to the boil, then simmer for 10 to 15 minutes until cooked. Drain and set aside.

In the meantime bring a medium sized pan of salted water to the boil, then cook the green beans for 2 minutes, drain and set aside.

In a medium sized bowl mix together the extra virgin olive oil and vinegar, then add the capers, mint and dill. Then add the potatoes, beans, olives and tomatoes, mix well and season with salt and pepper.

Heat the olive oil in a medium sized non-stick frying pan and cook the haloumi on both sides for 1 minute until golden brown. Add the haloumi to the salad and mix gently, then divide between 4 plates and serve immediately.

For more inspiring summer recipes with beans and peas, visit www.tastesofsummer.co.uk

 

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