Jersey Royal Potato & Broad Bean Panzanella Salad

Preheat oven to 200°C (400°F). Melt Jersey butter in a roasting pan in the oven. Add halved Jersey Royal potatoes to the pan, toss with melted butter, salt, and pepper. Roast for 20-25 minutes, or until golden brown and tender.

While potatoes are roasting, prepare the bread. Place the torn bread pieces on a baking sheet and drizzle with olive oil. Toast in the oven for the last 10 minutes of the potato roasting time, or until lightly golden and crisp. Watch carefully to prevent burning.

Blanch the broad beans in boiling water for 2 minutes, then refresh in ice water. Pop them out of their outer skins for a smoother texture (optional).

In a small bowl, whisk together Jersey milk, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette. Gradually whisk in olive oil until emulsified.

In a large bowl, combine the roasted Jersey Royal potatoes, toasted bread, blanched broad beans, chopped tomatoes, cucumber, and red onion.

Pour the vinaigrette over the salad and gently toss to coat. Add the chopped fresh basil and parsley.

Let the salad sit for at least 15 minutes to allow the bread to absorb the dressing before serving. This softens the bread and allows the flavors to meld.