1kg / 35oz new potatoes, large ones halved
25g / 0.8oz bunch mint
250g / 8oz broad beans
250g / 8oz bunch asparagus
1 banana shallot, finely chopped
For the anchovy dressing
4 fillets anchovies
3 tsp white wine vinegar
1 tsp honey
100ml / 3.5 fl oz olive oil
- Bring a pan of well-salted water to the boil. Add the potatoes and cook for 15 minutes until tender. Drain and allow to cool, tossed in a little olive oil.
- Meanwhile make the vinaigrette. Blend the anchovies with the vinegar, honey and olive oil. You won’t need to season this as the anchovies are salty enough. It will emulsify. Keep this in a jar in the fridge and top up when needed.
- Bring another pan of water to the boil, add the asparagus for 2 minutes, then add the broad beans for a further minute. Drain and run under cold water. Toss in the shallots, mint and potatoes and dress with the vinaigrette and serve.