For the dressing

  • 2 tbsp lemon juice
  • ½ tsp maple syrup or honey
  • 2 garlic cloves, crushed
  • 1 tsp wholegrain mustard
  • Pinch of Maldon salt
  • 1 tbsp hazelnut oil
  • 2 tbsp rapeseed oil

For the salad

  • 250g asparagus, tough ends trimmed and discarded
  • 1kg baby jersey royal potatoes
  • 1 tbsp rapeseed oil
  • 80g watercress, tough stalks removed
  • 50g blanched hazelnuts, toasted and roughly chopped
  • A few mint leaves


  1. 1

    To make the dressing, put the lemon juice, syrup, garlic, mustard and salt into a jar. Add the hazelnut oil and rapeseed oil, close the jar and shake it fiercely to emulsify, then pour into a bowl.

  2. 2

    Blanch the asparagus in a pan of boiling water for 1 minute, then drain and refresh in cold water. Chop each asparagus spear in half on a slant and set aside.

  3. 3

    Put the unpeeled potatoes in a pot of cold water, cover, and once it comes to the boil, cook for 10-15 minutes or until they can be pierced with a knife. Let them cool slightly, then slice them in half lengthways and heat a griddle pan to very hot. Toss the potatoes in the rapeseed oil and griddle the potatoes flesh-side down until griddle marks appear. You will need to do this in batches.

  4. 4

    Pop the hot potatoes into the bowl with the dressing. Add the asparagus and toss.

  5. 5

    Put the watercress on a platter and top with the potatoes and asparagus. Scatter with the hazelnuts and some mint leaves.

Nutritional Details

Each serving provides
  • Energy 988kj 236kcal 12%
  • Fat 12.4g 18%
  • Saturates 1.0g 5%
  • Sugars 2.8g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

23.0g carbohydrate 3.8g fibre 6.1g protein

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