- 300g new potatoes
- 200g French beans
- 50g coconut cream
- 1 garlic clove
- 1 cayenne chilli
- 1 lime
- 2 tsp black mustard seeds
- 35g cashews
- 250g cherry tomatoes
- Sea salt
- 3 tbsp hot water
- 1.
Bring a pan of water to the boil. Scrub and halve or quarter the potatoes so they’re all the same size. Drop the potatoes into the water with a pinch of salt. Cook on a medium heat for 12-13 mins till the spuds are nearly tender when pierced with a knife.
- 2.
While the potatoes simmer, trim the woody ends off the French beans. Sit the sachet coconut cream in a mug of hot water to melt it.
- 3.
Peel and grate the garlic. Finely chop the chilli, removing the seeds for less heat, if you prefer.
- 4.
Zest and juice the lime into a small food processor or blender. Add the garlic, chilli and 2 tsp black mustard seeds. Pour in the coconut cream and add 3 tbsp hot water. Add a good pinch of salt and whizz together to make a smooth dressing. No blender or food processor? Mix all the ingredients together for a chunkier, more rustic dressing.
- 5.
Toast the cashews in a dry pan for 3-5 mins, shaking the pan, till golden. Tip into a bowl. Halve the cherry tomatoes and place in a large bowl.
- 6.
When the potatoes are nearly cooked, add the French beans to the pan. Cook for 2-3 mins, then drain. Leave to steam dry for a few mins. Tip the warm potatoes and beans into the bowl with the tomatoes. Pour in the coconut dressing and stir.
- 7.
Divide the salad between a couple of plates. Scatter over the toasted cashews and serve warm.
- Tip
Let's get whizzy
No processor? No problem. Mix all the dressing ingredients together till combined. It wont be as smooth but just as delicious.