Serves 4

450g baby new potatoes, scrubbed and halved
Salt and black pepper
12 asparagus spears, trimmed
4 large eggs, at room temperature
1½ tbsp apple cider vinegar
1 tbsp wholegrain mustard
2 tsp honey
40ml olive oil
1 small red onion, finely sliced
Handful of fresh parsley, chopped
3 dill pickles, roughly chopped

1. Place the potatoes in a pot, add one teaspoon of salt and cover with 5cm of water. Bring to the boil over a high heat and cook for 8-10 minutes. Remove the potatoes with a slotted spoon.
2. Add the asparagus to the boiling water and cook for two minutes. Remove with a slotted spoon. Plunge the asparagus into a bowl of iced water until cold, then drain.
3. Gently lower the eggs into the pot of boiling water and set a timer for exactly seven minutes. When ready, drain the eggs immediately and run under cold water until cool to the touch.
4. In a bowl, combine the apple cider vinegar, mustard and honey. Slowly stream in the oil, whisking constantly until emulsified. Season with salt and pepper.
5. Add the potatoes, red onion and parsley to the vinaigrette and toss to coat. Transfer to a serving platter. Peel the eggs and cut in half lengthwise, then tuck them in between the potatoes. Top with the chopped pickles and serve.

Per serving: 283kcals, 16g fat (3.6g saturated), 25.9g carbs, 7.2g sugars, 10.2g protein, 4.4g fibre, 0.716g sodium

TOP TIP
If you’re not serving this to vegetarians, some crispy crumbled bacon makes a tasty addition.