Ingredients

The salad:

1/2 cup puy lentils

1/2 vegetable stock cube

2 1/4 lb (1 kg) small potatoes

1 tsp olive oil

1/2 tsp dried thyme

1 bunch asparagus (12 stalks), roughly mandolined

8 radishes, sliced into coins

1/2 red onion, finely chopped

2 tbsp fresh chives, roughly chopped

1 small handful chive and kale blossoms, optional

The dressing:

1 tbsp dijon mustard

1 tbsp apple cider vinegar

1 tbsp maple syrup

1/2 lemon, just the juice

3 tbsp lukewarm water

Sea salt + black pepper, to taste