Ingredients

750g Jersey Royal potatoes, halved lengthways
350g British broad beans
2 tbsp extra virgin olive oil
2 tbsp drained jarred capers, roughly chopped
5 gherkins, finely chopped
25g pack flat leaf parsley, finely chopped
½ x 25g pack basil, finely chopped, a few leaves reserved to garnish
Zest and juice of ½ lemon
1 tbsp Dijon mustard
1 small garlic clove, finely crushed

Method

Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 20-25 mins, until cooked
Drain and leave to steam dry in a colander for 5 mins
Meanwhile, cook the broad beans in boiling water for 3-5 mins, until tender, drain, leave to cool for 2 mins, then squeeze the beans out and discard the shells
Whisk together the oil, capers, gherkins, parsley, basil, lemon zest and juice, mustard and garlic to make a dressing, then season to taste
Toss the potatoes and broad beans in the dressing, arrange on a serving platter, then garnish with a few basil leaves to serve