As the sun begins to shine, here is our take on a classic Nicoise salad. Instead of using green beans, it uses fresh asparagus which has just come into season. Quail eggs might not be an ingredient you’re familiar with but are perfect for pairing with this tasty salad. If you’d rather use hen eggs, cook for a little longer in the boiling water.

British asparagus is now on sale at our Greengrocers.

Ready in: 30 minutes

Serves: 2

Ingredients

50g new potatoes
6 quail eggs
125g asparagus, woody ends removed
185g can tuna, drained and flaked into large chunks
8 cherry tomatoes, halved
½ small red onion, sliced
2 baby gem lettuces, sliced

For the dressing
1 shallot, finely chopped
1 tsp English mustard powder
2 tbsp white wine vinegar
1 tbsp British rapeseed oil
Pinch of sugar
Freshly ground salt and pepper, to season

Method

1. Boil the potatoes for 8-12 minutes until cooked through. Drain and cool under running water, then drain again. Set aside for later.

2. Bring a pan of water to the boil. As soon as the water is boiling, add the quail eggs in their shells, followed by the asparagus then cook for 2 minutes. Carefully remove eggs using a slotted spoon and immerse in a bowl of cold water. Drain the asparagus and rinse under cold water to cool.

3. Once they have cooled enough to handle, peel the quail eggs and halve them.

4. To make the dressing, whisk all the ingredients together to combine.

5. Tip the potatoes, asparagus, tuna, tomatoes and lettuce into a bowl. Drizzle over the dressing and toss well to coat. Portion out into 2 salad bowls, then top with the eggs. Serve with Becketts’ Bakery crusty bread and butter.