Ingredients Jump to Instructions ↓

  1. 1kg kipfler or desiree potatoes

  2. 2/3 cup shelled broad beans

  3. 100g baby spinach leaves

  4. 2 (50g) spring onions, sliced thinly

  5. 1/3 cup (60g) cornichons (baby gherkins), sliced

  6. 200g thinly sliced smoked salmon

  7. herb vinaigrette

  8. 1 cup loosely packed fresh flat-leaf

  9. parsley leaves

  10. 1/2 cup loosely packed fresh mint leaves

  11. 1/2 cup loosely packed basil leaves

  12. 1 clove garlic, crushed

  13. 2 tablespoons lemon juice

  14. 1 teaspoon dijon mustard

  15. 3/4 cup (180ml) olive oil

  16. salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Scrub and wash potatoes well. Boil, steam or microwave the potatoes and beans, separately, until just tender; drain. Refresh under cold water, drain. Peel the skin from the potatoes, slice thickly lengthways. Remove the thin inner shell from the broad beans.

  2. Herb vinaigrette: Meanwhile, blend or process herbs, garlic, juice and mustard until herbs are chopped finely. While motor is operating, gradually add oil in a thin stream until combined. Season with salt and pepper.

  3. Combine the hot potatoes and the broad beans in a medium bowl with two-thirds of the Herb Vinaigrette; toss gently to combine.

  4. Just before serving, place potatoes and bean mixture on a serving platter, top with spinach, onion and cornichons, then smoked salmon and remaining dressing.


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