Perfect for those warm summer evenings or nights where you just want something light. This garden salad and dressing is easy to make and super flexible so you can add in seasonal vegetables or mix it up with your favourite cheese / protein. 


  • 500g new potatoes

  • 350g runner beans

  • Bunch of spring onions

  • 240g radishes

  • Handful of Spinach and cherry tomatoes

  • 200g Cheshire/Lancashire Cheese

  • Handful of fresh mint leaves, roughly chopped



    Ingredients for the dressing: 


    • 1/2 cup non - fat plain yogurt

    • 1 tablespoon cider vinegar

    • 2 teaspoons Dijon mustard and honey




    1. Slice the potatoes and cook them in a large pan of boiling water for 7 minutes.

    2. While they’re cooking, trim and diagonally slice the runner beans and chop the spring onions.

    3. Add the beans to the pan and cook for a further 7-9 minutes, until the potatoes and beans are just tender.

    4. Drain the vegetables and run under cold water to halt the cooking. Shake the colander to get rid of as much water as possible, then tip into a large bowl.

    5. Add the onions, spinach, radish and tomatoes, crumble in the cheese and mix well.

    6. Add most of the mint and dressing and toss everything lightly together. Tip into a serving dish

     For the dressing: 

    Whisk yogurt, vinegar, mustard and honey in a small bowl until blended and serve.


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    Please visit the recipes section of our blog every week for more nutritious meals and food ideas. If you're looking for tips and useful advice on nutrition and dieting, or to sign up to one of our health and wellbeing workshops visit The Bubble and the Healthbox website.
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