New Potato, Watercress, Pea and Fennel Salad

What you’ll need

  • 250g new potatoes, scrubbed & halved
  • 1 small bunch of watercress, washed & thick stalks removed
  • 100g peas (fresh or frozen)
  • 1 fennel bulb, cored & thinly sliced
  • ½ red onion thinly sliced
  • 8 radishes thinly sliced
  • 6 mint leaves roughly shredded
  • 1 tbsp extra virgin olive oil
  • Salt
  • Freshly ground black pepper

  • Cooking time

    30 mins

  • Serves

    2

How to make it

  1. Boil the new potatoes in salted water for 10 minutes until tender, drain & leave to cool.
  2. Cook the peas in boiling water, drain, place into a sieve and run under cold water to cool.
  3. Place the watercress, sliced fennel, red onion & radishes in a bowl. Season, drizzle with olive oil & toss together.
  4. Add the new potatoes, peas & mint to the watercress, fennel and onion mixture & toss gently together.