10-12 new potatoes (I used jersey royal)
cup of broad beans
cup of fresh peas
handful of fresh mint
juice of half lemon
3 tbsp olive oil
freshly ground black pepper
Wash and boil the potatoes until soft. Drain, let them cool down slightly and peel, than cut in half.
Boil the broad beans, drain and peel. Chop most of the mint, saving some leaves for garnishing.
Prepare a dressing - mix lemon juice with olive oil and pepper.
Mix the potatoes with broad beans, peas, chopped mint and dressing. Garnish with some mint leaves and serve warm or cold.