Categories: August

Ingredients

• 200g fine green beans, trimmed
• 10 small waxy potatoes (about 125g each), such as Desirée
• 24 large, cooked prawns, peeled but with tail-shells on
• 100g watercress
• Handful chopped fresh flatleaf parsley
• Good handful fresh chervil sprigs (or use extra parsley)
• 4 fresh tarragon sprigs, leaves picked and chopped
• 4 tbsp sherry vinegar or red wine vinegar
• 2 tbsp walnut oil
• 2 tbsp olive oil
• 1 tsp light muscovado sugar
• 75ml single cream

Directions

1. Bring a large pan of lightly salted water to the boil. Add the beans, bring back to the boil and cook for 2 minutes, until just tender. Remove with a slotted spoon and refresh in cold water. Drain well and set aside.

2. Cook the potatoes in the boiling water for 15 minutes or until just tender. Drain, cool slightly, then slice into thick rounds. Set aside to cool.

3. Meanwhile, put the vinegar, oils, sugar and cream into a large serving bowl, whisk and season to taste.

4. Add all the other ingredients to the dressing and gently toss to coat. Serve with the cheesecake.

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