Spring vegetables in a whole grain mustard dressing with pasta makes a refreshing salad.

Ingredients

• 200 grams pasta bows
• 1 tablespoon oil
• 2 eggs
• 3 tablespoons cream
• 1 tablespoon butter
• 200 grams mange tout
• 200 grams asparagus
• 1 cucumber
• 3-4 spring onions
• 300 grams feta cheese
• 150 grams cherry tomatoes
• Fresh herb dressing
• 4 tablespoons olive oil
• 4 tablespoons white wine vinegar
• 1 teaspoon wholegrain mustard
• ¼ teaspoon brown sugar
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh herbs (marjoram, parsley, thyme and chives)

Method

1. Cook the pasta in boiling salted water with 1 tablespoon oil until al dente. Drain, rinse and dry well on absorbent paper.
2. Beat eggs and cream together and season with salt and pepper.
3. Heat butter in a large frypan, pour in the egg mixture. Cook over moderate heat to allow egg to set, while drawing the cooked edge in and letting the liquid egg run to the edge. Turn and cook until golden. Roll up the omelette and slice finely.
4. Top and tail the mange tout. Bread off the woody ends of the asparagus.
5. Blanch mange tout and asparagus in boiling salted water for 2-3 minutes, drain and refresh in cold water. Drain well and pat dry on absorbent paper.
6. Peel cucumber, cut in half lengthwise. Cut into thick strips like batons, about 5cm long.
7. Slice sping onions diagonally into 1cm pices. Dice feta into 1-2cm cubes.
8. In a large bowl, toss all the ingredients together. Just before serving toss with the dressing. Turn onto a serving platter.
9. Fresh herb dressing
10. Finely chop herbs. Put them in a screw-top jar with the oil, vinegar, whole grain mustard, brown sugar, salt and pepper. Shake vigorously.