- 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
For the dressing
- Dijon mustard
- Olive oil
- Lemon juice
- Cook the haggis according to the pack instructions.
- Meanwhile, prepare the potatoes and salad.
- Bring a large pot of water to the boil and blanch the potatoes. Drain and slice into halves.
- 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.
- Drain and cool under cold water. Spread on a tray with the potatoes.
- Drizzle with a little olive oil and season with salt and pepper.
- 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.
- Season with a good amount of salt and black pepper.
- Crumble the cooked haggis on top of the potato and salad mix, topping with sliced lemon.
For more recipes, visit macsween.co.uk
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