A fresh, lovely spring salad. Pretty, pale green and so tasty.
- 500g new potatoes, halved
- 350g bunch asparagus, trimmed and cut into 1 inch pieces
- 300g shelled broad beans
- 6 spring onions
- 1 packet feta
- Fresh mint
- Fresh dill
- Handful spinach
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper
- Boil a pan of water and salt it. Cook the potatoes until tender, around 15-20 mins. Then drain and set aside
- Cook asparagus in boiling, salted water for 3 mins. Remove with tongs and refresh in cold water
- In the same water, blanch the broad beans for 2 mins, drain and refresh, then remove the outer skins
- Chop the herbs and spring onions then mix with the cooled potatoes, asparagus and broad beans
- Whisk the mustard, lemon juice and oil, season and dress the potato salad
- Scatter the spinach across a platter or wide bowl, and spread the potato salad across the leaves
- Crumble over the feta just before serving and adorn with a few whole mint leaves
Use jersey royal potatoes if you can get them. If you’d rather, don’t use feta and instead add curls of beautiful pink prosciutto on top
Sophie cooks 