- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp sherry vinegar
- 1 tsp Dijon mustard
- 200g fresh peas in their pods
- 400g broad beans in their pods
- 400g Jersey royal potatoes, washed and scrubbed
- 2 eggs
- 100g fine beans, trimmed
- 6 spears of asparagus, base trimmed
- 1 fillet smoked mackerel
To make the dressing, whisk together the olive oil, lemon juice, sherry vinegar and Dijon mustard in a small bowl and season with salt and pepper to taste.
To make the salad, shell the peas and broad beans. Put the broad beans in a bowl and pour boiling water over them. Put to one side.
Put the potatoes in a saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce to a simmer and cook until just tender.
Prick the eggs and put in a saucepan of boiling water. Boil for 6 mins, remove and rinse under cold water. Leave to cool a little, then peel.
Steam the fine beans and asparagus until al dente (approx 2 mins). Refresh in cold water. Use the boiling water in the steamer to boil the fresh peas (approx 2 mins). Remove with a slotted spoon.
Drain the broad beans and remove the skins. Add the broad beans to the boiling water, cook for 30 secs and drain.
Toss all the vegetables in the dressing. Break the mackerel up into flakes and add to the salad. Put the eggs into the lunchbox whole and slice just before eating.