Jersey Royal and Broad Bean Salad with Mint and Feta

Boil the Jersey Royals: Place the Jersey Royals in a large saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until tender when pierced with a knife. Drain and set aside to cool slightly.

Prepare the Broad Beans: While the potatoes are cooking, pod the broad beans. Bring a small saucepan of salted water to a boil. Blanch the broad beans for 2-3 minutes, then drain and immediately plunge them into a bowl of ice water. This will stop the cooking process and help them retain their bright green colour. Once cooled, drain the broad beans and remove the outer skin (double pod them) to reveal the bright green bean inside.

Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, Jersey butter (melted), and Jersey double cream (if using). Season to taste with salt and pepper. Adjust quantities to taste.

Assemble the Salad: Once the potatoes are cool enough to handle, slice them in half or quarters, depending on their size. In a large bowl, combine the sliced potatoes, double-podded broad beans, and chopped mint. Pour the lemon vinaigrette over the salad and toss gently to coat.

Add Feta: Crumble the feta cheese over the salad just before serving. Season with additional salt and pepper, if needed.