Roast Potato, Bacon and Egg Salad with Asparagus and Herby Dressing

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of boiling water to the boil. Toss potatoes, potato spice mix and bacon on prepared tray, season with salt and pepper. Roast, on upper oven rack, for 20 minutes, turning once during cooking. Toss through asparagus and roast a further 5 minutes, until potatoes are cooked through and asparagus is tender. Allow to cool slightly.
2. Place eggs in a small pot and cover with cold water. Bring to the boil, reduce to a simmer and cook for about 4 minutes (for soft-boiled) and 5-6 minutes (for hard-boiled). Drain and cool eggs under cold tap. Peel shells off eggs under cold running water and set aside.
3. While potatoes and eggs are cooking, prepare the rest of the meal. Tear lettuce into large pieces; peel carrot into ribbons and thinly slice core; cut tomatoes in half; thinly slice spring onions. Place all in a large bowl.
4. Just before serving, combine roast potatoes, bacon, asparagus and herb dressing with salad veggies. Gently toss to combine and season to taste with salt and pepper.
5. Cut eggs into quarters lengthways and set aside.
6. To serve, divide roast potato, bacon and asparagus salad between plates and top with eggs.