Baby broad bean, new potato and fresh goat’s cheese salad with chive flowers from Great British Chefs - Chef Recipes by Emily Watkins

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Notes about this recipe

  • veronicafrance on April 20, 2025

    A keeper! Really delicious, made with tiny just picked broad beans from the garden (we didn’t bother peeling the outer skin). We used a rather ripe, runny goat’s cheese because that’s what we had, but it would be good with a fresh goat’s cheese too. Infusing the mint might seem like a cheffy gimmick, but it gives the potatoes a lovely subtle mint flavour that doesn’t overwhelm.

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