- 60g asparagus
- 6 quail eggs/3 large chicken eggs
- 60g lamb lettuce or pea shoots
- 80g pickled red onion (or more if you like)
- 1kg red potatoes
- pinch of sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1 teaspoon cumin seeds
- freshly ground black pepper
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons wholegrain mustard
- 1 tablespoon neutral oil, plus more for cooking potatoes
Boil eggs to your liking, I prefer them hard boiled for this recipe (10 to 15 minutes). To make removing the shell easier, lightly tap the eggs until the shells crack, then submerge eggs in a bowl of cold water before pealing.
Simmer potatoes for 15 minutes in a large pot of hot water. Drain and set to the side to cool.
Peal and quarter potatoes. Toss with paprika, sea salt, cumin seeds, pepper and thyme. Transfer to a large pan with neutral oil and cook on medium heat until golden.
While the potatoes cook, chop the asparagus, peal and half or quarter the eggs (depending on size) and add them together with pickled onion to a large bowl.
After the potatoes have cooked, remove to a large plate with kitchen towel to soak up the excess oil. Make the dressing by mixing the mustard, honey, 1 tablespoon oil, sea salt and vinegar.
When you are ready to eat, add potatoes, salad leaves and dressing to the other ingredients. Toss well and add more salt and pepper if necessary.