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Farmer’s Market Salad with Maple Mustard Dressing


4 Persons

Prep Time

15 Minutes

Cook Time

20 Minutes

Farmer’s Market Salad with Maple Mustard Dressing


  • Bay’s Kitchen Maple Mustard Dressing
  • 500g New potatoes
  • 300g Green beans
  • 200g Tinned sweetcorn, drained and rinsed
  • 180g Cherry tomatoes, whole or sliced in half
  • 150g Lettuce such as iceberg, romaine and butter
  • 150g Feta
  • 1 Cucumber
  • Small bunch of radishes
  • Small bunch of mint or other fresh herbs
  • 2 Tbsp Garlic-infused oil


  1. Bring a large pan of salted water to the boil, add the potatoes and cook for 15 minutes, or until tender.
  2. Meanwhile, finely slice the cucumber and radishes using a mandoline or sharp knife.
  3. When tender, use a slotted spoon to remove the potatoes from the water and add to a bowl with a tablespoon of Bay’s Kitchen Maple Mustard Dressing. Toss to combine and leave to one side. Use the same water to cook the green beans, boiling them for just a few minutes until bright green and just tender. Drain and put to one side also.
  4. Heat the garlic-infused oil in a frying pan or skillet and add the tinned sweetcorn. Cook the sweetcorn for a couple of minutes, letting it rest in the pan on each side to give the pieces time to char. Season well and remove from the heat until ready to use.
  5. Wash and dry the lettuce and tear up any larger pieces. Add to a large serving platter.
  6. Now it’s time to assemble! Tumble the new potatoes onto the platter and add the green beans, cucumber, radishes, sweetcorn and cherry tomatoes. Sprinkle over the feta and mint and season everything well.
  7. Drizzle over Bay’s Kitchen Maple Mustard Dressing and serve immediately, with extra dressing on the side.

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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