Runner Bean, Smoked Trout and Potato Salad (from Good Food Magazine July 2013)
500g new potatoes, scrubbed and cut in half
300g runner beans, trimmed and sliced
4 spring onions, sliced
½ bunch parsley, roughly chopped
4 smoked trout fillets, flaked
For the dressing
50ml extra-virgin olive oil
juice ½ lemon
2 tbsp red wine vinegar
2 tsp wholegrain mustard
1 tbsp horseradish sauce
Toss the potatoes and beans together with half the spring onions and parsley, and half the dressing.
Put into your lunchbox and scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve.