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Spring Celebration Salad

Ingredients

• Asparagus & Potato Salad with Butter Vinaigrette
• Serves 4
• The butter dressing makes this salad ideal served straight away, when the vegetables are still slightly warm.
• 1 1/2 lb / 800 g new potatoes
• 2 bunches (1 lb / 500 g) asparagus
• 1 cup / 100 g sugar peas
• 1 cup / 175 g cooked whole lentils, rinsed (we used green/brown but any color is fine)
• 1 small handful chives
• 5 radishes, very thinly sliced
• Butter vinaigrette
• 2 oz / 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part)
• 2 tbsp organic unfiltered apple cider vinegar
• 1 spring onion, very finely chopped
• salt & black pepper

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