Jersey Royal, Asparagus & Cannellini Bean Salad

1. Fill a large pan with water, add a pinch of salt and set on a high heat to come to the boil. Meanwhile, scrub the Jersey Royal potatoes and chop them into equal-sized, bite-sized chunks. When the water is boiling, add the potatoes. Simmer for 12 mins till the potatoes are almost cooked through.

2. Meanwhile, snap the woody ends off the asparagus. Chop the tender tips into 3cm-long chunks. Trim the roots and any ragged greens off the spring onions, then finely slice them. Drain the cannellini beans, rinse under cold water and set aside to drain.

3. When the potatoes have simmered for 12 mins, add the asparagus tip and simmer for a further 3 mins. The potatoes should be cooked through (a skewer inserted will easily slide through a potato chunk) and the asparagus will be tender and bright green. Drain and set aside.

4. Meanwhile, make the dressing. If you have a small blender or processor, tuck the mint leaves into it with the flat leaf parsley, leaves and stalks. Finely grate in the lemon zest and squeeze in the juice from half the lemon. Add 2 tbsp olive oil and season with salt and pepper. Whizz together to make a smooth dressing, trickling in a little water if it seems to thick. No blender? Finely chop the mint and parsley then whisk with the remaining ingredients.

5. Tip the drained potatoes and asparagus into a large bowl. Add the cannellini beans and spring onions. Drizzle over the mint dressing and gently toss to coat. Divide between 2 serving plates. Scatter the chopped hazelnuts over the salads. Serve.