300g New Potatoes

18 Asparagus Spears

50g Walnuts

100g Brie

80g Young Spinach Leaves

2 Little Gem Lettuces

100g Cherry Tomatoes

Small handful of Chives

(To make a meaty version, substitute chicken pieces and/or sautéed pancetta cubes for the cheese and walnuts)

For the Dressing:

1tbsp White Wine Vinegar

2tbsp Good Olive Oil

1tsp Mustard

A Little Salt/Pepper/Sugar to taste

This recipe is versatile, so if you do grow your own vegetables, add or substitute whatever salad crops you have ready for harvesting.

  1. Make the dressing by combining all the ingredients and stirring/shaking vigorously until they’re mixed really well.
  2. Boil the potatoes for 15-20 minutes, then drain.
  3. Cut the woody ends off the asparagus, rinse and steam (you don’t need an asparagus steamer, just a tallish saucepan – the idea is to keep the heads of the spears higher than the base, out of the water so they don’t overcook) for approx. 3 minutes.
  4. Tear the lettuces into pieces, chop the chives, roughly slice the Brie and halve the tomatoes (unless they’re tiny). I cut the asparagus into thirds (longish chunks) after steaming.
  5. Combine all the ingredients together in a large bowl, add the dressing, toss lightly and serve while warm.

  • words:
  • pictures: David Merewether

You may also like

Aubergine Burger With Smoked Paprika & Greek Salad

Alex has created adventurous yet achievable meals for the whole family to savour...

Buckwheat Salad Lunch in a Jar

Julie Simpson creates a Vegetarian Lunch in a Jar

Charred Broccoli & Fresh Green Salad

Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.