Spring greens
Mar 04, 2020
2 minutes
RECIPES BY EMMA WINTERSCHLADEN
PHOTOGRAPHY BY KATHRIN McCREA
Broad bean salad with asparagus, new potatoes and mint walnut pesto V
SERVES 2-4
• 200g new potatoes• Dollop of butter• 25g fresh mint• 4 tbsp olive oil• 1-2 garlic cloves• 1 lemon, zest and juice• 70g walnuts• 1 tsp honey• 150g asparagus tips, chopped into 2cm pieces• 200g broad beans,• Sea salt
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