Garden salad

Today we offer you a delicious meal with lots of healthy vegetables as a main course or a lunch dish for 4-6 persons. Calories per serving: 208 kcal (869 kJ), Fat per serving: 14g.

Ingredients

• 500 g (1 lb) new potatoes, scrubbed and thickly sliced
• 300 g (10 oz) runner beans, sliced
• 70g pack diced pancetta *)
• 2 tablespoons pine nuts
• 200g (7oz) yellow or red cherry tomatoes, halved
• Handful of fresh mint leaves, roughly chopped

For the dressing:

• 2 tablespoons sherry vinegar or white wine vinegar
• 4 tablespoons olive oil
• 1 tablespoon wholegrain mustard or ½ tablespoon Dijon mustard

Preparation

• Cook the potato slices in boiling, salted water for 7 minutes. Add the beans to the pan and cook, uncovered, for a further 4-5 minutes, or until beans and potatoes are just tender.
• Drain vegetables and cool them under cold running water. Leave in a colander to drain well.
• *) Cook the pancetta in a fryingpan over a medium heat (no need to add oil) until almost crispy, then add pine nuts and cook for another 2 minutes until browned.
• Tip the vegetables into a large bowl and add the tomatoes and mint leaves.

To make the dressing:

Whisk all of the ingredients together until thick and sprinkle over salad. Mix well in and transfer to a serving dish. Sprinkle with the hot pancetta *) and pine nuts.

Enjoy!

*) for vegetarian alternative, leave out or use walnuts or grated low-fat cheese

View this article in Dutch at Lekker-In-Je-Vel.nl: Aardappelsalade met verse groenten

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