Pea, potato and broad bean salad

This is a very seasonal recipe. At this time of year fresh peas, broad beans and the first new potatoes are all ready, and together they make a delicious Summer Salad.
As always, this recipe can be altered to serve more or less people.
I have written it specifically for people who are just learning how to cook.

Ingredients
2 and a half pounds (1kg, 225g) new potatoes
5 - 6 oz (150g - 175g) freshly shelled broad beans
Fresh or frozen peas
3 tbsp olive oil
Grated rind of 1 lemon
Juice of 1 lemon
Salt
Black pepper

Method


1.Wash the potatoes. The skin of new potatoes comes off much easier, and can simply be scraped off, using the back of a knife. Chop the potatoes into medium size chunks (or whatever size you prefer).



2.Fill a large pan with water, cover with a lid, and bring to the boil.Add the potaoes and boil over a medium heat, until the potatoes are cooked through, but not mushy. Drain over the sink in a colander and return to the pan.

3.Shell the peas and broadbeans, and place in a medium size pan. Add just enough water to cover, and cook over a medium heat, until the broadbeans are tender. Drain and return to the pan.




4. Make a dressing in a small bowl, or teacup. Stir together two tablespoons of the olive oil, the grated lemon zest (peel), and the lemon juice.

5.Heat the remaining oil in a large, frying pan. When the oil is hot, add the potatoes and the peas and broadbeans. Stir carefully so as not to break up the potatoes too much. When the vegetables are hot, add the salt and pepper. Stir up the dressing, to combine the oil and lemon juice, and pour it over the vegetables.

6. Once again, stir the potatoes, peas and broadbeans so that they are all covered with the dressing. Turn off the heat, and serve right away.