Jersey Royal Easter Salad

A spring salad with lemony tang and spicy sumac which can be served warm or chilled, and is delicious either as a standalone dish or as a side.

Serves 4 as a side dish 2 as a generous main

Prep time 10 minutes  Cook time 15 minutes


500g Jersey Royal potatoes, halved if large

150g rainbow baby carrots, halved lengthways

200g asparagus, trimmed

150g mange tout, sliced

50g mixed seeds (pumpkin, sunflower, linseed, sesame)

1 tsp sumac (optional)

Sea salt

Handful torn mint leaves

Zested lemon strips to garnish (see tip)


For the dressing;

100ml planted based cream

Zest and juice half a lemon

2 tbsp olive oil


  1. To make the dressing; lightly whip the cream with the rest of the ingredients and some salt and pepper.  Set aside until required.
  2. Bring a pan of water to the boil add the potatoes, reduce the heat cover and cook for 8 minutes then add the carrots for 2 minutes. Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for another 3 minutes.
  3. Whilst the vegetables are cooking dry fry the seeds for 2-3 minutes until beginning to brown and pop. Remove from the heat and stir in the sumac and some sea salt.
  4. Arrange the vegetables on a large platter, scatter with mint and the toasted seeds before drizzling with the dressing and adding some zested lemon strips. Serve warm or cool and chill.


Use a zester to cut long thin strips of lemon zest and place in a bowl of cold water for 5 minutes to make them curl.

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