Step 1

Place the first five dressing ingredients in a small blender and process until emulsified and everything is blitzed well. Taste and season with the salt, pepper and sugar, adjusting the seasoning to your preference.

Step 2

Toast almonds on a dry frying pan, moving them around the pan from time to time so that they don't burn. Chop roughly and set aside.

Step 3

Boil or steam the potatoes. Allow them to cool before adding to the salad.

Step 4

Boil or steam the peas. Plunge them in ice cold water straight after draining so that they retain their vibrant colour.

Step 5

Heat up a griddle pan or a heavy skillet on a medium heat and coat it with a little olive oil. Once hot, place the asparagus on the pan in a single layer. Allow it to char on one side before turning to the other side. Keep an eye on it so that it doesn't cook for too long as it will become limp. Season with fine sea salt and cut into segments.

Step 6

Combine cooled potatoes, peas, asparagus and zucchini slices with salad leaves in a large bowl or on a big sharing plate.

Step 7

Just before serving, drizzle some of the dressing on top and scatter with chopped almonds.