- 3 tbsp natural yogurt
- 1 tsp wholegrain mustard
- ½ tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 large slice sourdough bread
- 200g asparagus, tough ends removed
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 1 ½ tbsp cold-pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.