New Spring Vegetable Salad
1 - 1/2 pounds small new potatoes, halved
14 ounce can fava beans, drained
4 ounces cherry tomatoes
1/2 cup walnut halves
2 tablespoons white wine vinegar
1 tablespoon whole-grained mustard
1/4 cup olive oil
pinch of sugar
8 ounces young asparagus spears, trimmed
6 scallions, trimmed
salt and freshly ground black pepper baby spinach leaves, to serve
Put the potatoes in a saucepan. Cover with cold water and bring to a boil. Cook for 10-12 minutes, until tender.
Meanwhile, put the fava beans in a bowl. Cut the tomatoes in half and add them to the bowl with the walnuts.
Put the white wine vinegar, mustard, olive oil and sugar into a screw-top jar. Season with salt and pepper. Close the jar tightly and shake well.
Add the asparagus to the potatoes and cook for 3 minutes more. Drain the cooked vegetables well. Cool under cold running water and drain again.
Thickly slice the potatoes and cut the scallions in half. Add the asparagus, potatoes and scallions to the bowl containing the fava bean mixture. Pour the dressing over the salad and toss well. Serve on a bed of baby spinach leaves.