What you’ll need

  • 750g new potatoes
  • 1 garlic clove sliced
  • 125g asparagus
  • Rapeseed oil
  • 1 lemon, zest and juice
  • 100g peas
  • 100g frozen baby broad beans
  • 2 tsp dried tarragon
  • 6 quails eggs soft boiled
  • Dressing:
    • 3 sprigs fresh mint
    • handful fresh chives
    • handful parsley
    • lemon juice ½
    • drizzle rapeseed oil
    • 1 tbsp water


  1. Cut the potatoes in half and boil them until they are just cooked. Drain and leave to cool

  2. Drizzle a good glug of rapeseed oil into a saucepan, add in salt and pepper to taste, lemon zest and juice and garlic, add in the asparagus and cook on a high heat for 4 minutes. Remove the asparagus and tip in the peas and broad beans and cook for another 5 minutes until they are just cooked. Toss everything with the potatoes in a big bowl. Boil the quails eggs for 4 minutes, peel and halve, then pop on top of the salad.

  3. For the dressing, blitz all the ingredients and spoon over your salad.

Here’s 10% off

Sign up to the Westons Cider newsletter and we’ll email you a 10% off voucher code to use on your first order. Plus, receive updates on new product releases, get early access to offers and regular giveaways.

When you submit your contact details to us, your personal data will be processed by Westons Cider in accordance with our Privacy Policy.