Crunchy Garden Salad & Herb Dressing

Instructions

• 450g British new potatoes, scrubbed and quartered
• 1 Small cauliflower, broken into florets
• 150g Green beans trimmed and halved
• 2 Red skinned eating apples, quartered, chopped and tossed in lemon juice.

Dressing:

• 3 tbsp Olive oil
• 1 tbsp Cider vinegar
• 1 tbsp Fresh tarragon, chopped
• Pinch English mustard
• Salt and freshly ground black pepper

Method:

1. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
2. Blanch the cauliflower and beans for 5 minutes then refresh under cold running water.
3. Combine the potatoes, cauliflower, beans and apple in a large bowl
4. Place all the dressing ingredients into a screw top jar, shake well and pour over the salad.
5. Toss thoroughly then serve immediately.

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