Lunch recipe
Vegan lunch boxes with baby potatoes, butter beans, cucumber, tomatoes, parsley, lemon, mustard, and smoked paprika.
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Ingredients
saucepan, colander, mixing bowl, knife, chopping board
Method
Halve any large baby potatoes, put them in a saucepan of boiling water with a pinch of salt, and simmer for 10 to 12 minutes until a knife slides through easily.
While the potatoes cook, drain and rinse the butter beans, dice the cucumber, halve the cherry tomatoes, and roughly chop the parsley.
Whisk 2 tablespoons olive oil with the Dijon mustard, smoked paprika, black pepper, lemon zest, and 2 tablespoons lemon juice until glossy.
Drain the potatoes well, return them to the warm pan, and toss with half the dressing for 1 minute so the edges absorb the smoky lemon flavour.
Fold in the butter beans, cucumber, tomatoes, parsley, and remaining dressing, then taste and add a small pinch of salt if needed.
Divide between four lunch boxes or bowls and leave to cool for 5 minutes before lidding, so the salad stays fresh rather than steamy.
