Step 1

Place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 8-10 mins or until just tender. Refresh under cold running water. Drain well.

Step 2

Meanwhile, cook the snow peas, asparagus and broad beans in a large saucepan of boiling water for 1 min. Refresh under cold water. Drain well. Peel broad beans.

Step 3

Place the buttermilk, mayonnaise, lemon juice, anchovy, mustard and mint leaves in a small food processor and process until smooth. Season.

Step 4

Arrange the potato, snow pea mixture, radish and rocket on a serving platter. Drizzle with the dressing. Sprinkle with mint sprigs.