ingredients
1 1/4 lb (600 g) French beans
1 1/4 lb (600 g) new potatoes
juice of 1 lemon
1 sprig mint
olive oil
salt and pepper
serve with:
stuffed tomatoes
lamb kebabs
method
1. Trim the beans, rinse, drain and boil, uncovered, for about 15 minutes or until they are tender but still crisp. Drain in a colander, refresh under running cold water and leave to cool.
2. Scrub the potatoes under running cold water or merely rinse if they are very clean; do not peel. Steam or boil until tender and leave to cool for an hour or more.
3. Peel the potatoes if wished and cut into pieces; chop the beans. Mix together in a large salad bowl or serving dish, adding salt, pepper and lemon juice to taste.
4. Sprinkle with the apple mint leaves, torn into small pieces and serve as part of a cold summer lunch.
