Mint, Bean And Roast Beef Salad - cooking recipe

Ingredients

1 None large potato, peeled
1/2 lb green beans, trimmed
2 tsp oil
1 None red onion, peeled and finely chopped
1 tsp honey
1 tbsp white wine vinegar
2 tsp fresh mint, chopped, plus a sprig to garnish
1/3 lb cherry tomatoes, halved
2 thin slices roast beef, cold
1 tsp sesame seeds, toasted

Preparation

Cook the potato in lightly salted boiling water for about 10 mins until tender, add the beans and cook for an additional 10 mins. Drain then rinse under cold water. Set aside to cool.
For the dressing, heat the oil in a small pan and saute the onion for 5 mins. Add the honey, vinegar and 3 tbsp water, bring to a boil then simmer for 1 min. Add the chopped mint and season to taste. Toss with the beans and tomatoes.
Cut the potato into thick slices and arrange on a plate. Add the dressed beans and tomatoes and the roast beef. Sprinkle with toasted sesame seeds and garnish with the mint sprig.