Jersey royal salad with broad beans, peas, radishes, mint & english goat’s cheese

Step by Step

Step 1

Put the potatoes in a large saucepan. Cover with cold water and place over a high heat. Bring to the boil, then add the sea salt flakes. Cover with a lid, reduce to a simmer and cook for 15-20 minutes, until the potatoes are tender. Use a slotted spoon to remove the potatoes from the water and place in a bowl. Dress with 1 tbsp oil and the lemon juice, then toss. Set aside to cool completely

Step 2

Return the water to the boil and add the frozen petits pois and broad beans. Cook for 3-4 minutes, then drain into a colander and run under cold water to halt the cooking and cool completely.

Step 3

Tip the peas and beans back into the empty pan and use a potato masher to gently crush them. This stops them falling to the bottom of the salad. Add the crushed vegetables and lemon zest to the dressed potatoes and season with black pepper. Toss together.

Step 4

Slice the radishes thinly, then pile up, a few at a time, and cut into fine matchsticks. Rip any larger mint leaves. Combine most of the radish and mint with the vegetables, gently toss together, then tip onto a serving dish. Using 2 teaspoons, scatter the cheese in small pieces over the salad. Sprinkle over the reserved radish and mint. Drizzle over the remaining 1 tbsp olive oil, then finish with freshly ground black pepper.