This is our favouite salad right now, packed with seasonal veg - peas, broad beans, new potatoes, watercress and tomatoes. You're going to love it! Take a look at our video of one of our students showing you how to make it on our Instagram and our partner's Instagram @lindamccartneyfoods hand model @lola.m_photography

We’re so proud to have Linda McCartney’s Foods as our partner and with their support we’re teaching thousands of children all about delicious vegetarian ingredients and how to cook meat-free meals. You can find this yummy salad recipe on their site too


  • pestle and mortar
  • bowl
  • saucepan
  • chopping board
  • small knife
  • For the pesto:
  • pinch salt
  • 1 clove garlic
  • 7 parsley stalks (about 30 leaves)
  • 4 mint stalks (about 30 leaves)
  • 1 heaped tablespoon pine nuts *or breadcrumbs
  • 100g peas - defrosted if frozen, cooked if fresh
  • 30g grated vegan Italian style hard cheese
  • black pepper
  • 4 tablespoons extra virgin olive oil
  • for the salad:
  • 500g Jersey Royal potatoes
  • a couple handfuls tomatoes, halved
  • a couple of handfuls broad beans, cooked
  • a couple of handfuls peas, cooked
  • a couple of handfuls fresh spinach
  • a couple of handfuls watercress


Make the pesto – put a pinch of salt in a pestle and mortar, add 1 clove garlic, the salt is important, it helps to make it easier to break up the garlic. Grind and bash until the garlic is a paste.


Add the parsley and mint leaves and grind again to break down.


Add the pine nuts and peas, bash again.


Add the grated cheese, black pepper and olive oil and mix well.


To make the salad – Slice the potatoes, and boil for about 8-9 minutes until just cooked, drain. Tip the warm potatoes into a bowl, add the pesto, broad beans, peas, watercress spinach and tomatoes, gently mix. Drizzle over a little olive oil and eat straight away.