Warm New Potato, Broccoli, Asparagus and Cheddar Salad

1. Pre heat your oven to 200°C fan.

2. Peel and slice the shallots in rings, place into a mixing bowl, season with salt, pepper and a teaspoon of castor sugar and add the red wine vinegar, mix well and allow to marinade for 1 hour or more before using.

3. Cut the new potatoes in half and place in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 10 minutes then drain.

4. Transfer the new potatoes to a baking tray, pick the leaves off the thyme and rosemary and roughly chop and scatter over the new potatoes. Drizzle with rapeseed oil and season with salt and pepper. Then place into an oven for approx. 25 mins until roasted and cooked.

5. While the new potatoes are roasting, blanch the asparagus and broccoli for 1-2 minutes in boiling salted water then refresh under cold water to stop them cooking further and retain their green colour. When cold, drain and then drizzle with rapeseed oil and season with salt and pepper.

6. Heat up a non-stick frying pan and pan fry the broccoli and asparagus for 2-3 minutes so they start to char slightly then remove from the pan.

7. When everything is cooked add the charred broccoli and asparagus to the tray of roasted new potatoes. Drain the shallots but keep the vinegar marinade, scatter the shallots over the potatoes and vegetables, then crumble or grate over the cheddar cheese.

Tips: This is a really versatile salad and you can add more components such as seasonal vegetables, salad leaves and fresh herbs.