4 small pink or red-skinned potatoes, unpeeled, quartered
Big handful of green beans, trimmed and sliced into 1-inch / 2.5cm pieces
2 tablespoons whole grain mustard (see page 209)
2 tablespoons red wine vinegar
Extra-virgin olive oil
1/2 teaspoon natural cane sugar or agave nectar
Fine-grain sea salt
1/4 cup / .25 oz / 10 g finely chopped dill
1 small leek, white and tender green parts, trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, seeded and cut into tiny cubes
6 ounces / 170 g baked or extra-firm tofu, cut into small cubes
1 tablespoon chopped fresh chives
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