Ultimate niçoise salad with roasted new potatoes

Method

1. Heat the oven to 200°C fan/gas 7. Toss the potatoes with 2 tbsp mustard, 1 tbsp oil, and some salt and pepper. Spread over a large baking tray and roast for 20 minutes. Toss with 2 tsp honey, then roast for 8-10 minutes more until golden.
2. Whisk the remaining 1 tbsp mustard and 1 tsp honey in a small bowl and slowly drizzle in the remaining 4 tbsp oil. Season with salt and cracked black pepper, then set aside.
3. While the potatoes roast, bring 2 pans of water to the boil. Carefully lower the eggs into one and cook at a gentle simmer for 7 minutes for a jammy yolk (or longer if you like your yolks more set). Plunge the eggs into a bowl of iced water, then peel and halve or slice.
4. Add salt to the other pan of water and cook the asparagus/ beans for 1-2 minutes until just cooked (thicker spears of asparagus will need 1-2 minutes longer). Drain, then toss with the potatoes, most of the dressing and the rest of the ingredients. Serve with the remaining dressing and, if you like, crusty bread.