A Simple Spring Salad

'Adapted from BBC Good Food'

Ingredients:

300g new potatoes, scrubbed

1 mint sprig

2 eggs

200g asparagus

50g frozen fresh peas

4 tbsp mayonnaise

1 apple, cored

finely chopped 3 spring onions,

finely sliced 1 tsp capers, drained

2 tbsp olive oil

1 tbsp white wine vinegar

1 lettuce, leaves washed and dried,

3-4 handfuls of soft herbs (such as parsley, mint and chives)

For the croutons 2 slices of sourdough bread

Drizzle of olive oil 2 cloves garlic

Method:

Heat oven to 200C/180C fan/gas 6

Drizzle the bread with some olive oil and season, then roast in the oven, turning halfway, for 10-12 mins or until crisp and golden

Once baked, rub with the raw garlic and break or cut into croutons

Bring a pan of water to boil. Add the potatoes, mint and 1 tsp salt and simmer for 12-15 mins or until the potatoes are tender

Drain the potatoes and discard the mint sprig

Meanwhile, bring another pan of water to the boil and lower the eggs into the water

Bring back to the boil and cook for 6 mins Drain, then run the eggs under cold water to cool and then peel

Bring another pan of salted water to the boil

Chop the asparagus spears into three and boil in the water for 3-4 mins until just tender

Scoop out with a slotted spoon and refresh in cold water

Bring the water back to the boil and add a pinch of salt

Add the peas to the water and cook for about 2-3 mins or until tender then drain

Toss the potatoes with 2 tbsp mayo and the apple, spring onions and capers

Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs along with the asparagus and peas

Spread the remaining mayo across your plate, top with the potatoes and dressed salad, halve the eggs and add more mayo, if you like

Garnish with the croutons and extra herbs