John Torode served up a tasty warm Spring salad with asparagus on Saturday Kitchen.

John says: “This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day.”

The ingredients for the spring salad: 12 Jersey Royal potatoes, 10 green asparagus spears, sliced on an angle, 150g young broad beans, podded, 150g peas, podded, 150g fresh or frozen soy beans, 3 spring onions, sliced on an angle, drizzle of olive oil, 4 purple asparagus spears, sliced using a peeler, 1 lemon, juice only, 2 shallots, cut into rings, 15 mint leaves, 10 torn, 5 shredded, small bunch of chervil, handful watercress, punnet of pea shoots and sea salt and freshly ground black pepper.

For the dressing: 1 tbsp Dijon mustard, 5 tbsp red wine vinegar, 1 tsp walnut oil and 300ml extra virgin olive oil.