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Ingredients
- 8 new potatoes, halved or quartered if large
- 235 g (8½ oz/1½ cups) fresh or frozen broad (fava) beans, shelled
- 1 spring onion (scallion), finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1–2 tablespoons baby capers, rinsed and squeezed dry
- 1 small handful flat-leaf (Italian) parsley, roughly chopped
Method
1. Put the potatoes in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 10 minutes, or until tender. Transfer to a bowl and cover with foil.
2. Place the broad beans in the steamer and steam, covered, for 5 minutes, or until tender. Add to the bowl of potatoes, along with the spring onion, oil, vinegar, capers and parsley. Toss gently to combine and serve.
