Lunch recipe
A packable vegan lunch salad with new potatoes, butter beans, green beans, cherry tomatoes, cucumber, parsley, lemon, and mustard dressing.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Ingredients
saucepan, colander, large mixing bowl, knife, whisk
Method
Halve the new potatoes, trim and halve the green beans, drain and rinse the butter beans, halve the cherry tomatoes, dice the cucumber, and roughly chop the parsley leaves and tender stalks.
Put the potatoes in a saucepan of cold salted water. Bring to the boil, then simmer for 12 minutes until the edges are tender when pierced with a knife.
Add the green beans to the potato pan for the final 3 to 4 minutes, then drain everything well and let the steam fade for 2 minutes.
Whisk the lemon zest, lemon juice, wholegrain mustard, olive oil, a pinch of salt, and black pepper in a large bowl until glossy.
Tip the warm potatoes and green beans into the dressing and toss gently. Fold in the butter beans, cherry tomatoes, cucumber, and most of the parsley without crushing the beans.
Scatter over the remaining parsley and serve warm, or cool fully and divide into lidded lunch boxes. Add an extra squeeze of lemon just before eating if packing ahead.
