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salat potato bean appleIngredients
227g/8 oz new potatoes in their skins, quartered
pinch of salt
227g/8 oz canned red kidney beans, drained
1 red dessert apple, diced & tossed in 1 tbsp lemon juice
1 small yellow pepper, deseeded & diced
1 shallot, sliced
1/2 head fennel, sliced
mixed lettuce leaves

Dressing:
1 tbsp red wine vinegar
1 1/2 level tsp wholegrain mustard
1 garlic clove, crushed
2 tsp freshly chopped thyme

Place the potatoes in a saucepan and cover with water. Bring to the boil, add the salt and simmer for 15 minutes until tender. Drain, allow to cool and transfer into a mixing bowl. Stir in the beans, apple, pepper, shallot and fennel. In a separate bowl, combine all of the dressing ingredients together. Pour the dressing over the salad and stir well. Line a serving plate with the lettuce and spoon the salad over the top.

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