200g smoked lardons
1tbsp olive oil
500g Jersey Royal potatoes, scrubbed
100g asparagus tips, washed and halved
190g cooked chicken skinless breast fillets
110g baby spinach
4tbsp mustard-and-honey dressing
Heat a frying or sauté pan, add the lardons and cook for 3-4 minutes until crispy. Remove with a slotted spoon and drain on kitchen paper. Pour away the fat and wipe out the pan. Heat the olive oil in the pan and add the potatoes, tossing to coat in the oil. Cook, covered, for 30 minutes, or until tender.
Boil the asparagus tips for four minutes, until just tender. Drain and refresh in cold water. Cut the chicken into thin slices. Place the spinach in a bowl and add the lardons, asparagus, chicken and the hot potatoes. Add the dressing and mix to coat the ingredients. Serve immediately.