Ingredients   

600 grams small potatoes
1 bunch asparagus, cut into 3cm pieces
2 cups cherry tomatoes, sliced
¼ red onion, thinly sliced
2 capsicums, thinly sliced
1 small handful parsley, roughly chopped
1/3 cup crumbled feta cheese
¼ cup pistachios (or nuts of choice)
2 tablespoons olive oil
Pinch salt & pepper

Dressing

Juice of 1 lemon 
1 tablespoon Dijon mustard
4 tablespoons olive oil 
4 tablespoons white wine vinegar 
Pinch salt & pepper

Method   

Preheat oven to 200ºC. Place potatoes on a baking tray and toss with olive oil, salt and pepper. Bake for 30 minutes or until golden and crispy

While potatoes are baking, bring a large pot of water to boil. Once boiling, blanch the asparagus for 1 minute

Remove the asparagus from the pot immediately and place them in a bowl of iced water. Drain and cut into small pieces

In a small bowl mix together the salad dressing ingredients

Once the potatoes are cooked, allow to cool slightly and place into a large salad bowl

Add the asparagus, red onion, capsicum, feta, tomatoes, pistachios and parsley. Combine well

Coat the salad in dressing and serve