Asparagus and Goat's Cheese Potato Salad (adapted from Amuse Your Bouche)
400g small new potatoes, halved150g asparagus (around 10 spears), cut into 1 inch pieces
3 spring onions, sliced
salt and pepper
3 sun-dried tomatoes, finely chopped
10 black olives, halved
2tsp basil pesto
75g soft goat's cheese, roughly crumbled
Boil the potatoes until just tender, adding the asparagus for the last minute of cooking. When just tender, drain and put into a large bowl.
Add the spring onions, chopped sun-dried tomatoes, olives, pesto and goat's cheese, and mix well until the cheese has melted. Leave to cool or serve warm.