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Libby Morgan’s scape, new potato and broad bean salad

This lovely salad reflects the best of spring. It combines freshly picked, tender, young, uncooked broad beans, blanched garlic scapes, and a smooth honey and dill dressing.


1kg new potatoes
1 bunch garlic scapes (approx 20)
1 cup broad beans (shelled)
100g feta

3 tbsp olive oil 
1 tbsp lemon juice 
a scant 1/2 teaspoon of honey
1 tsp Dijon mustard1 tbsp chopped dill


Place potatoes in a large saucepan of cold water and bring to the boil. Cook for 10 minutes or until the potatoes are tender (check by piercing with a fork or skewer).

Meanwhile, shell the broad beans and set aside. Make the dressing by shaking together the olive oil, lemon juice, honey, mustard and dill.

Just before you drain the potatoes, toss in the scapes and cook for two minutes, then drain and toss with the dressing, feta and broad beans.

Serves 4-6