- 400 g new potatoes or Jersey Royals, halved
- 350 g bundle asparagus spears, trimmed
- 200 g podded fresh or frozen broad beans
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 3 spring onions, trimmed and finely chopped
- 100 g Greek feta cheese, crumbled
- 2 tbsp chopped fresh dill
Place the potatoes in a saucepan and cover with water. Bring to the boil and simmer for 10 minutes or until tender. Drain well and set aside.
Meanwhile, bring a medium saucepan of water to the boil, add the asparagus spears and cook for 3-6 minutes, depending on their thickness, until tender. Remove from the boiling water using tongs and set aside. Add the broad beans to the boiling water and cook for 1 minute for fresh and 3 minutes for frozen, then drain well.
If you have time, remove the outer skins from the beans to reveal the inner bright green beans. Put the beans in a bowl with the asparagus and potatoes.
Place the Dijon mustard, lemon juice, olive oil and spring onions in a small bowl and whisk together well. Pour over the warm vegetables, then carefully toss everything together. Stir through the feta cheese and dill and a good grinding of black pepper to serve.
Cook's tip: you’ll find this veggie salad is surprisingly filling, but if you're firing up the barbie, this would be great with grilled meats – such as steak or chicken – as well as seafood.