Spring salad with Jersey Royals, Asparagus and Tenderstem broccoli:

Ingredients
– 1kg Jersey Royals
– Handful each of tenderstem brocolli, green beans and asparagus

Dressing ingredients:

– 25g basil leaves
– 25g mint leaves
– 4 tbsp extra virgin olive oil
– 1 tbsp sherry vinegar (or your preferred vinegar)
– 1 tsp Dijon mustard
– 75g feta cheese
– Handful of hazelnuts, toasted then chopped

Recipe:
– Place the potatoes in a pan of cold water, then bring to a boil and cook until tender. These took just over 10 mins once the water was boiling.
– For the rest of the veg, get a large bowl ready with iced water. Bring a pan of salted water to a rolling boil and then add the tenderstem. Cook for around 90 secs, then add the asparagus and green beans. Cook for 60 secs more. When they’re tender but still have a bit of bite, transfer to the iced water to stop the cooking.
– For the dressing, combine all the ingredients in a food processor and blitz until you get a pesto consistency.
– Toss the warm potatoes and the veg in the dressing until completely coated and well mixed. Top with crumbled feta and hazelnuts to serve.