This garden-to-table salad is drizzled with a zesty herb vinaigrette. 

Recipe: Julie Legg

INGREDIENTS

500g waxy potatoes (about 17-18 small, new potatoes)
1 tsp salt
300g green beans, trimmed
3 cups mixed salad greens, washed and dried
2 radishes, thinly sliced
¼ cup pistachio nuts, toasted
avocado (optional)
edible flowers, washed, pistils and stamens removed

Herb Vinaigrette:
¼ red onion, finely chopped
2 tbsp chives, finely chopped
1 tbsp wholegrain mustard
3 tbsp sushi vinegar
2 tbsp olive oil

METHOD

Place all ingredients in a jar and shake to combine.

Bring whole potatoes to the boil in a large pot of cold, salted water. Reduce heat and simmer for 10-15 minutes until cooked yet firm. Drain, reserve water, and set aside potatoes to cool.

Blanch beans in boiling potato water for 3-4 minutes. Drain, reserve water, and quickly submerge beans in ice-cold water to halt cooking.

Add cooked and cooled potatoes, beans,  radish and salad greens to a big bowl. Dress with 3 tbsp of Herb Vinaigrette just before serving. Top with pistachio nuts, avocado and edible flowers.

Serves 6

TIPS:

Use salad greens from your garden or planter pots, including rocket, kale, baby beetroot leaves, shredded broad bean leaves, lettuce, pea shoots and tendrils.

If using edible flowers, gently wash blossoms in cold water, then drain. Carefully remove pistils and stamens and only use the petals.

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This is an extract from Urban Harvest, a special edition from our annual In Your Backyard series. The latest edition, Sustainability Through The Seasons, is on sale on 30 March, 2020.