Asparagus, chicken, egg and new potato salad with herb dressing

1.Cut any larger potatoes in half so that they are all roughly the same size. Place potatoes in a pot with a good pinch of salt, cover with water and bring to the boil. Cook for about 10 minutes or until just tender. Add asparagus to pot for the last 1-2 minutes of cooking time to lightly cook until bright green.

2.Combine all herb dressing ingredients in a blender or crush together in a mortar and pestle. Season to taste with salt and pepper.

3.Drain potatoes and asparagus and toss with red onion, capers, chicken and three-quarters of the herb dressing.

4.Arrange salad leaves on plates, top with potato mixture and egg halves. Spoon remaining dressing on top and season with freshly cracked black pepper.