Spring salad with watercress dressing

• new potato↗550g g

  scrubbed

• young broad beans800g g

  in the pod (to give about 200g/8oz shelled beans)

• fresh young asparagus↗200g g
• young peas↗400g g

  in the pod (to give about 100g/4oz shelled peas)

• prosciutto↗90g g

  sliced into ribbons

• mixed salad leaves↗125g g
• pecorino↗100g g

  cheese, shaved

• watercress↗50g g

  roughly chopped

• extra-virgin olive oil↗ tbsp
• cider vinegar↗ tbsp
• pinch sugar↗

Step-by-step instructions

1. 1

   Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans – make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.

2. 2

   For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.