This garden goddess salad by Phoebe Conway looks almost too good to eat. This dish works great as a side but add some extra veg and boiled eggs and you’ll have an easy main meal.
GREEN GODDESS DRESSING
Start by roasting the potatoes, drizzle with a little olive oil, salt and pepper and roast at 200 degrees Celsius for 30 minutes or until golden brown, allow to cool *this step can be done in advance and the potatoes can be cooled in the fridge overnight too.
In a small blender or using a stick blender, whizz together all of the green sauce ingredients, adding a small amount of water until it reaches a nice smooth consistency.
Add half of the sauce to the potatoes and the peas and stir to coat them all.
Arrange the potato mixture on a serving platter with the asparagus, radishes and sliced boiled eggs. Drizzle with extra sauce and scatter with more fresh herbs.