Super spring salad recipe
 This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day. 12 Jersey Royal potatoes10 green asparagus spears, sliced on an angle150g/5½oz young broad beans, podded 150g/5½oz peas, podded150g/5½oz fresh or frozen soy beans3 spring onions, sliced on an angledrizzle of olive oil 4 purple asparagus spears, sliced using a peeler 1 lemon, juice only2 shallots, cut into rings15 mint leaves, 10 torn, 5 shreddedsmall bunch of chervil handful watercresspunnet of pea shootssea salt and freshly ground black pepper 12 Jersey Royal potatoes 10 green asparagus spears, sliced on an angle 150g/5½oz young broad beans, podded 150g/5½oz peas, podded 150g/5½oz fresh or frozen soy beans 3 spring onions, sliced on an angle drizzle of olive oil 4 purple asparagus spears, sliced using a peeler 1 lemon, juice only 2 shallots, cut into rings 15 mint leaves, 10 torn, 5 shredded small bunch of chervil handful watercress punnet of pea shoots sea salt and freshly ground black pepper 1 tbsp Dijon mustard5 tbsp red wine vinegar1 tsp walnut oil300ml/10½oz extra virgin olive oil 1 tbsp Dijon mustard 5 tbsp red wine vinegar 1 tsp walnut oil 300ml/10½oz extra virgin olive oil Method Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Divide between four plates and dig in. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Divide between four plates and dig in. Divide between four plates and dig in.