TODAY’S RECIPE: Roasted asparagus and pea salad

DELICIOUS and nutritious. Serves 2

Ingredients

3 tbsp natural yoghurt 1 tsp wholegrain mustard ½ tsp honey ½ lemon, zested and juiced 1 large slice sourdough bread 200g asparagus, tough ends removed 1 ½ tbsp cold-pressed rapeseed oil 2 eggs 200g frozen peas 100g watercress

Method

1. Preheat the oven to 220c/fan 200c/gas 7. Mix together the yoghurt, mustard and honey. Add the lemon zest and juice. Season to taste.

2. Tear the bread into chunks, then put them on a roasting tray with the asparagus. Toss both in the rapeseed oil, season, then roast for ten minutes, until the croutons are golden.

3. Meanwhile, boil the eggs for six minutes, then add the peas and cook for one minute more. Drain and rinse both under cold water, until cool. Peel the eggs, then cut into quarters.

4. Mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons. n