Simon Rimmer served up a tasty Potato and Broad Bean Salad with Asparagus on Sunday Brunch.

The ingredients are: Juice and zest of 2 lemons, Tbs sugar, Tsp salt, Tbs Dijon mustard, 225ml extra virgin olive oil, 1 kg cooked and warm new potatoes, 200g cooked, shelled broad beans, Half a red onion very thinly sliced, Handful rocket and 200g cooked, chopped asparagus.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.