Leek, potato and soya bean salad with mint and mustard dressing

  

April 15, 2015

Leek and potato are a classic combination, so is mint and mustard. Put them together and you get an excellent salad. Soya beans are an excellent vegetable that should be used more.

Directions

Place the potatoes in a pan and bring to the boil, 5 mins before they will be ready add the soya beans and leeks, re boil and cook for 5 mins more

Tip into a colander and run cold water over it all to cool down and stop the cooking process

Either leave to completely cool down and toss in the dressing which will be more mayo like or whilst still warm toss in the dressing which will make the dressing just a little bit more liquid so a cross between a dressing and a sauce

Leave the potatoes whole or slice in half, your preference

To make the dressing:

Blitz it all together in a small blender/processor – it should finish like a green looking mayonnaise

You can if you like add the tsp of jarred mint sauce afterwards, this just adds a little more colour and a piquancy from the vinegar

Serve on a bed of salad leaves

Ingredients

750G new potatoes

250g Fresh Soya beans – normally frozen

2 leeks, trimmed, washed and thinly sliced

Salad leaves – rocket/watercress/spinach

Dressing:

150ml sunflower oil or another light flavoured oil

100ml extra virgin olive oil

25g of mint leaves

Juice of 2 lemons

1 tbsp of English mustard / or ½ tbsp. Dijon and ½ tbsp. whole grain

Salt and pepper

1 tsp readymade good quality jarred mint sauce (optional)

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