Enjoy perfect picnic fodder with this seasonal potato salad
To make the dressing; lightly whip the cream with the rest of the ingredients and some salt and pepper. Set aside until required.
Bring a pan of water to the boil add the potatoes, reduce the heat cover and cook for 8 minutes then add the carrots for 2 minutes. Place the asparagus and mange tout in a steamer above the potatoes and carrots and cook everything for another 3 minutes. Drain.
Whilst the vegetables are cooking, dry fry the seeds for 2-3 minutes until beginning to brown and pop. Remove from the heat and stir in the sumac and some sea salt.
Arrange the vegetables on a large platter, scatter with mint and the toasted seeds before drizzling with the dressing and adding some zested lemon strips. Serve warm, or cool and chill.
TIP: Use a zester to cut long thin strips of lemon zest and place in a bowl of cold water for 5 minutes to make them curl.