Blanch and refresh the peas, broad beans and asparagus.

Slice the spring onions and  radishes into ice water.

Make the salad cream in a magimix by blending the egg, salt, sugar and water with the vinegar and slowly pour in the oil.

Finish with the cream and pass the dressing through a sieve.

Pick the chicken breast into strips and reserve.

Pick the leaves from the gem lettuce and reserve.

Place all of the lettuce, potatoes, radish, peas, asparagus and beans into a bowl with the chicken and dress liberally with the salad cream, season with salt and pepper

Dress the salad onto a platter finishing with the lovage and mustard cress and further salad cream from a squeezy bottle.