A French classic, making the best use of seasonal vegetables and served with a zingy vinaigrette. Feel free to substitute with whatever vegetables you find in season, such as golden beets, asparagus or green beans (served cooked), fennel or radishes (served raw).

For a vegan version, simply omit the eggs.

Place 250g purple new potatoes in a pot of water, bring to a boil and simmer till the potatoes are done, then turn off the heat.

Place 2 eggs in a small pot, cover with water, bring to a boil, simmer for a couple minutes, then cover and turn off the heat. 

Meanwhile, peel, and then slice up two small, long shallots into rounds. Separate the rounds into a small bowl, and sprinkle with some apple cider vinegar to cover. Set aside to soften.

Slice up two handfuls of orange/yellow/red cherry tomatoes and place in a small bowl. 

Grate 2 purple carrots into long strands and place in a bowl.

Drain the cooked potatoes, peel and slice into rounds. Place in a bowl. Add half the shallots and vinegar, and stir till well-combined. Season with sea salt and pepper.

Add the remaining shallots to the tomatoes,  and stir till well-combined. Season with sea salt and pepper.

Make a vinaigrette: in a small jam jar, place 1 heaped tsp Dijon mustard, a dash of honey, a good pinch of salt, 1 tbs apple cider vinegar, 2tbs rapeseed oil, and 1tbs olive oil. Seal the jar, and shake vigorously till emulsified. 

Dress, the potatoes, the tomatoes, and the carrots with the vinaigrette.

Peel the eggs and slice in half lengthwise. 

Distribute between 2 plates and sprinkle with finely chopped herbs (parsley and/or chives)

Serves 2 as light lunch, 3 as a French-style starter.