1 lb (450 g) potatoes, cooked and diced
1 small onion, finely diced
175 g (6 oz) broad bean (fava bean)s, cooked
25 g (1 oz) crystallised ginger, finely chopped
110 g (4 oz) gherkin, chopped
2/3 cup (150 ml) 1/4 pt yogurt, plain
1 tsp made French mustard
1 tbsp Muscovado sugar
Good pinch salt
2 tbsp parsley, Chopped for garnish
1 small onion, finely diced
175 g (6 oz) broad bean (fava bean)s, cooked
25 g (1 oz) crystallised ginger, finely chopped
110 g (4 oz) gherkin, chopped
2/3 cup (150 ml) 1/4 pt yogurt, plain
1 tsp made French mustard
1 tbsp Muscovado sugar
Good pinch salt
2 tbsp parsley, Chopped for garnish
method
1. Mix the diced potatoes, onion, broad beans, ginger and gherkin together.
2. Stir together the yogurt, French mustard, sugar and salt.
3. Pour this over the vegetables and combine carefully, coating all pieces.
4. Put into a suitable serving dish and garnish with chopped parsley.
2. Stir together the yogurt, French mustard, sugar and salt.
3. Pour this over the vegetables and combine carefully, coating all pieces.
4. Put into a suitable serving dish and garnish with chopped parsley.
serving amount
serves 6
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