250g bag mixed salad leaves (including young beetroot leaves and watercress)
bunch each parsley and mint, leaves picked and roughly chopped
140g radishes, thinly sliced
8 x hot-smoked salmon steaks, skin removed
4 spring onions, sliced diagonally
3 tbsp lemon juice
125ml olive oil
1 tsp wholegrain mustard
2 red chillies
Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.