New Potato & Sugar Snap Pea Salad

To make the sweet pickled onions, heat the white wine vinegar and sugar in a pan until the sugar dissolves, remove from the heat and stir in the red onions, season and leave to one side.

Bring a pan of salted water to the boil and cook the new potatoes until just tender. Add the asparagus and simmer for 1 minute. Drain into a colander and refresh under cold running water. Shake well to drain then place in a large bowl.

Drain 4 tbsp of the Apetina® Herbs & Spices oil from the jar and mix together with the lemon juice, mustard and seasoning.

Toss together the, potatoes, asparagus, sugar snap peas, salad leaves and dressing then present on a platter.

Top with the sweet pickled onions, drained from the vinegar and scatter over the Apetina® herbs and spices.