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

Method

  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.

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