Serves: 6
Preparation Time: 20 minutes
Cooking Time: 25 minutes

INGREDIENTS:
700g baby potatoes, halved
4 free range eggs
Sea salt and freshly ground black pepper
3 Tbsp crème fraiche or sour cream
2 Tbsp good quality mayonnaise
2 limes zested and juiced
10g fresh mint, chopped
10g dill, chopped
10g flat leaf parsley, chopped
125g basil pesto
200g peas, blanched
125ml purple baby cabbage, shredded
3 radishes, sliced
120g baby cucumber, sliced
4 spring onions, julienned

METHOD:
Boil the potatoes until tender, drain, season well and leave aside to cool.
Boil the eggs until firm, about 10-12 minutes, drain, peal the shells off and leave to cool.
Combine the crème fraiche, mayonnaise, lime juice and zest, chopped herbs and half of the basil pesto and season to taste.
Toss the potatoes in the dressing and serve in Le Creuset bowls. Sprinkle over the fresh crunchy peas, shredded purple cabbage, radishes, cucumber and halved or quartered boiled eggs. Top with spring onions and drizzle over the remaining basil pesto.