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

Italian Frittata with Asparagus & Feta Recipe

Italian Potato Frittata with Asparagus & Feta Recipe

This eggy base encompasses a swell of beautiful and vibrant flavours, including feta cheese, onions, and asparagus - this is an impressive, yet easy meal to rustle up and is perfect when cooking for a number of people.

  • Prep in: 10 mins
  • Cook in: 10 mins
Bacon & Egg Potato Salad with Dijon Mustard Recipe
  • Prep in: 20 mins
  • Cook in: 15 mins
Brazilian Potato & Vegetable Kebab Recipe

Brazilian Potato & Vegetable Kebab

Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!

  • Prep in: 20 mins
  • Cook in: 10 mins
Potato Yaki Udon Recipe

Potato Yaki Udon Recipe

"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"