for 4 person

Potatoes

500 g	baby potatoes
	salted water, boiling
500 g	green asparagus, tough lower section broken off, cut diagonally into pieces approx. 3 cm long

Vinaigrette

2 tbsp	coarse-grain mustard
4 tbsp	white balsamic vinegar
3 tbsp	olive oil
2 tbsp	vegetable bouillon
1 tbsp	honey
3 tbsp	parsley, finely chopped
½ tsp	salt
a little	pepper

Salad

1 bunch	radish, thinly sliced
1 tin	chickpeas (approx. 410 g), rinsed, drained
50 g	radish sprouts

How it's done

Potatoes

Boil the potatoes in salted water for approx. 20 mins. Add the asparagus for the final 3 mins. Drain and rinse briefly under cold water.

Vinaigrette

In a large bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Add the potatoes, asparagus, radish, chickpeas and radish sprouts to the vinaigrette, mix.

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