Amazing ASPARAGUS Asparagus, mackerel and mustard new potato salad

The great British asparagus season is beginning, so we’ve put together a collection of our freshest recipes

SERVES 4 TAKES 30 MINS

WHAT YOU’LL NEED

■ 1kg new potatoes

■ 400g asparagus, halved lengthways

■ 1 bunch each dill, parsley, chives,

roughly chopped

■ 2tbsp grainy mustard

■ 1tsp sugar

■ 150ml good-quality olive oil (we

used Belazu)

■ 2 smoked mackerel fillets, skin

removed

■ 100g watercress

1 Bring a pan of water to the boil with the potatoes. Once boiling, cook for 10-15 mins until just cooked through, throwing in the asparagus spears 5 mins before the end of cooking time (they should retain a little ‘bite’). Drain.

2 In a large bowl, mix together the chopped dill, parsley and chives. Stir in the mustard, sugar, 150ml water and olive oil. Add the warm new potatoes and asparagus and mix well. Top with chunks of mackerel and watercress.

Per serving: 610 cals, 39g fat, 6.5g sat fat, 42g carbs

Fabulous fruit & veg