Ingredients / Method
2 bunches asparagus (wild, if you can find it!), cut into 5 cm lengths and blanched.
4 potatoes, quartered and boiled in their skins
1 1/2 cups fresh broad beans, shelled and blanched
1 can chickpeas, drained (save the chickpea water for aquafaba)
1 bunch fresh dill, chopped
2 tsp capers
1/4 cup extra virgin olive oil
Generous sprinkle of All The Things Green Gomasio
Assemble the salad with the all the cooked and cooled ingredients, dressing with olive oil and gomasio.