Mustard-and-orange-dressed spring salad

Baby leeks, purple sprouting broccoli and broad beans would work well in this warm traybake salad, too.

Serves 4

4 eggs
250g asparagus, woody ends snapped off
1 bunch spring onions
150g radishes, halved and tops left on
2 garlic cloves, peeled and bashed
Olive oil
Salt and black pepper
200g fresh peas
1 small bunch dill, leaves picked

For the dressing
Juice and zest of 1 unwaxed orange
3 tbsp olive oil
2 tsp wholegrain mustard
1 tbsp red wine vinegar

Heat the oven to 220C (200C fan)/425F/gas 7. Boil the eggs in a pan of salted water for five minutes, then drain and run under the cold tap to cool. Peel when cool enough to handle.

Arrange the asparagus, spring onions, radishes and garlic on a roasting tray, drizzle with a little olive oil, season, then roast for 10-15 minutes, until the asparagus is just tender and the radishes still have a little bite. Add the peas while everything is still hot and toss.

Meanwhile, make the dressing. Add all the ingredients to a jar or small bowl, season, then shake or whisk to mix. Toss the warm salad in a little of the dressing.

Divide between four plates with the soft-boiled eggs sliced in half, and top with the dill and a drizzle of the orange dressing.

PHOTO: Matt Russell for The Guardian