(Serves 2)
250g new potatoes
200g young broad beans (shelled weight)
100g peas (or courgettes)
1 shallot
12 mint leaves
2 tbsp sunflower oil
1 tbsp cider vinegar
1tsp wholegrain mustard
1 tsp muscovado sugar
Salt and freshly ground black pepper


Wash potatoes, and halve or quarter any that are bigger than bite-size.
Boil them until they are tender, then drain.
Shell the broad beans and peas, and steam until they are tender.
Halve and finely slice the shallot, and finely shred the mint leaves.
Mix together the oil, vinegar, mustard and sugar.
Put potatoes, broad beans, peas, shallot and mint into a bowl, pour the dressing over them and mix everything together.
Season to taste with salt and pepper, and serve the salad warm.