Quick bites: How to make this delicious Haggis summer salad

You’ll need

• Half a 400g Macsween classic or vegetarian haggis, crumbled
• 12 small new potatoes
• A small pack of green beans
• 150g young broad beans
• Small bunch of tenderstem broccoli
• 3 spring onions
• Drizzle of olive oil
• Juice of 1 lemon
• 2 shallots, sliced
• 15 mint leaves, 10 torn, 5 shredded
• Handful of watercress and pea shoots
• Seasoning

For the dressing

• Dijon mustard
• Olive oil
• Lemon juice

Method

1. Cook the haggis according to the pack instructions.
2. Meanwhile, prepare the potatoes and salad.
3. Bring a large pot of water to the boil and blanch the potatoes. Drain and slice into halves.
4. Bring another large pot of salted water to the boil. Drop in the green beans, broccoli, broad beans, peas and spring onions and cook for a couple of minutes.
5. Drain and cool under cold water. Spread on a tray with the potatoes.
6. Drizzle with a little olive oil and season with salt and pepper.
7. To make the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce.
8. Season with a good amount of salt and black pepper.
9. Crumble the cooked haggis on top of the potato and salad mix, topping with sliced lemon.

For more recipes, visit macsween.co.uk