Boil 4 purple potatoes without peeling, otherwise they'll loose their colour. After 19 mins drain them and let them cool.
Cut the end from 6 purple asparagus spears. There is no need to peel them and can be eaten raw.
Thinly slice a red onion and slice a spring onion.
Whisk a dressing from 1 tsp Dyon mustard, the juice of 1/2 lime and olive oil. Season with salt and pepper.
There is no need to peel the potatoes, but it looks nicer if you do.
Crumble 100g feta cheese and shred 10 leaves of mint.
Mix everything in a big bowl. I added some leftover broad beans and lime zest.
(Based on a House&Garden recipe)
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