Lucy's Lemon and Caper Zesty Dressing
250g new potatoes (Jersey Royals if in season)
1 bunch of Asparagus
280 g jar of chargrilled Artichokes in olive oil, drained and cut into wedges
2tbs dill, roughly chopped
1 tbs tarragon, roughly chopped
50g pea shoots
- Place the potatoes in a medium pan, cover with water and ring to the boil. Simmer for 12- 15 minutes until tender, for the last few minutes, add the asparagus spears, drain and allow to cool.
- Place the potatoes, asparagus artichokes, dill, tarragon, pea shoots and 1 tablespoon of the oil from the artichokes in a large bowl. Season with salt and pepper and gently toss to combine. Serve the salad with a large drizzle of Lucy's Lemon and Caper Zesty dressing.