A sumptuous spring feast of garden vegetables and fresh mint, topped with lightly smoked salmon. Serve as a main meal with some crusty bread and extra lemon on the side
- 500g baby new potatoes, halved
- A few sprigs fresh mint
- 150g frozen peas
- 150g frozen broad beans
- 200g baby Spring greens, washed and shredded
- 4 pieces cooked hot-smoked salmon, at room temperature, flaked in chunky pieces
- 4tbsp extra virgin olive oil
- 1 lemon, cut into wedges
- Freshly ground black pepper
Put the potatoes in a large saucepan and cover with water. Add a pinch of salt and a sprig of mint. Bring to the boil and cook for 7-8 mins until almost cooked. Discard the mint.
Add the peas, beans and greens; mix well and bring back to the boil, cover and cook for a further 4-5 mins until everything is just tender. Drain well and leave to cool for about 20 mins.
To serve, roughly chop a few sprigs of mint and toss into the warm vegetables. Pile on to serving plates and top with pieces of salmon. Serve immediately drizzled with olive oil, a squeeze of lemon and black pepper to season.
Top tip for making Warm salmon and minted vegetable salad
Mint has quite a strong flavour, so for something less dominating, omit the herbs from the vegetable cooking water and toss a few leaves of ripped basil into the vegetables before serving.