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