Spring salad with buttermilk feta dressing

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Step 1

Put the potatoes in a medium saucepan with enough well salted water to cover them by about 3cm. Bring to a boil, then turn down the heat to medium and simmer for 10-15 minutes, until the tip of a knife goes through them easily. Add the peas and broad beans to the pan, cook for another two minutes, then drain, rinse under cold water to stop the veg cooking any more, then set aside to drain.

Step 2

Meanwhile, make the dressing: put all the ingredients bar the lemon zest in a small bowl, add a half-teaspoon salt and toss to combine.

Step 3

Put all the ingredients for the herb oil, an eighth of a teaspoon of salt and a good grind of black pepper in a food processor, blitz until finely chopped, then pour into a large bowl and add the baby gem, peas and broad beans. Lightly smash the potatoes in your hands, add these to the bowl, too, then toss to coat.

Step 4

Transfer the salad to a large platter, but hold back a few tablespoons of the peas and broad beans. Drizzle the feta dressing all over the top, then scatter on the reserved peas and broad beans. Sprinkle on the chilli, lemon zest and pecorino, and serve at room temperature.