* 300g Jersey Royal potatoes or new potatoes, washed
    * 600ml hot vegetable stock
    * 200g fresh asparagus spears, trimmed
    * 150g fresh or frozen beans
    * 100g French goat cheese
    * About 12 small, fresh mint

For the dressing:

    * 2 tablespoons good olive oil
    * 4 spring onions, sliced and


   1st cut in half or sliced potatoes in a large with the hot broth and simmer, uncovered pan, for 9-10 minutes. Add the asparagus and beans, and cook for 3-4 minutes, until potatoes are soft and the stock has reduced to a glaze. Let the vegetables gently in a bowl.
   2nd To make the dressing: Heat Heat the oil in a small pan, spring onions and cook for about one minute until just wilted at first.
   3rd Pour the warm dressing to the bowl and get your hands on the coat vegetables in oil. Break off piece of goat cheese and dot it on the top of the salad, along with the mint.

Nutritional information per portion

    * Calories 250(kcal)
    * Fat 14.0g
    * Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.