Move over plain, mayonnaise-covered bland potato salad, this springtime twist on it is roasted to perfection and even squeezes in some vegetables!

Method

Preheat your oven to gas mark 5 (190c).

Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil, garlic powder, salt & fresh rosemary. Roast for approx 40 minutes until crispy on the outside.

Wash & trim the asparagus then add to a griddle or frying pan with the oil. Cook for 4-5 minutes on a medium heat, turning frequently to ensure they don’t burn. Add a pinch of sea salt and black pepper. Remove from the heat.

Add the frozen peas to a pan of boiling water and cook for a few minutes until warm.

To make the dressing:

Add all the ingredients to a mason jar and shake to combine.

To serve:

Layer the potatoes, peas, asparagus & rocket on a plate. Toss in the dressing.

Kids in the Kitchen

Help little ones to lay out the potatoes on a tray and toss them in olive oil. Have them snap the woody ends off the asparagus (kids love this one!), and help them to make the dressing in a jar by adding the ingredients, sealing the top on and shake-shake-shaking!