Rooster Potato and Broad Bean Salad with Sesame Oil

METHOD

1. Boil the potatoes in salted water until they’re cooked. Drain the potatoes.

2. When cool enough to handle peel and cut them into large dice pieces.

3. Boil the broad beans for 3 minutes then drain and immerse them in very cold water.

4. Once the beans are cold, drain and slip off the outer skin to reveal their 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 together.

6. Fold this into the potatoes, season with some salt and chilli flakes to taste.

7. Garnish with fresh coriander and serve.

For floury potato varieties like Rooster, you can stop them from breaking up by first boiling them in cold water and simmering gently.

What you will need