2kg new potatoes, cut in half and cooked until just soft
1 packet cherry tomatoes, cut in half
2 tins broad beans, drained and washed
A generous bunch of rocket
Basil leaves, roughly broken
For the dressing:
½ cup olive oil
¼ cup white wine vinegar
2 tablespoons basil pesto
1 tablespoon mustard seeds
1 tsp sugar
Salt and coarse black pepper
- Mix the cooked potatoes, tomatoes and broad beans together.
- Stir all the dressing ingredients together until well combined.
- Pour the dressing over the potatoes and allow the salad time to absorb the flavour of the dressing.
- Just before serving add the rocket and basil, toss well.
- Serve immediately.