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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Recipe from Good Food magazine, July 2018

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A star rating of 4.5 out of 5.18 ratings
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