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  • Liz Earle Wellbeing

    Spring greens

    Mar 04, 2020 2 minutes
    RECIPES BY EMMA WINTERSCHLADEN
    PHOTOGRAPHY BY KATHRIN McCREA

    Broad bean salad with asparagus, new potatoes and mint walnut pesto V

    SERVES 2-4

    • 200g new potatoes• Dollop of butter• 25g fresh mint• 4 tbsp olive oil• 1-2 garlic cloves• 1 lemon, zest and juice• 70g walnuts• 1 tsp honey• 150g asparagus tips, chopped into 2cm pieces• 200g broad beans,• Sea salt

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