Bring a large saucepan of salted water to the boil. Add the potatoes and boil for around 15 minutes, or until just cooked through. Take care not to overcook; they should be firm but just soft enough to poke your fork through without resistance.

While the potatoes are cooking, add the asparagus spears to the saucepan for 2 minutes, then remove them with tongs and place them in a colander. Rinse under cold running water to stop them cooking, then set aside.

When the potatoes are done, drain them and set them aside in a colander to steam dry.

To make the whipped pea and artichoke purée, blend all the ingredients in a small food processor (which will give you a chunky texture) or a blender (for a smooth texture). Season to taste with plenty of salt and pepper.

Cut the potatoes into bite-sized pieces. Cut the asparagus spears into 3cm pieces. Thinly slice the artichoke pieces.

Combine the potatoes, asparagus, artichokes, rocket and peas in a large bowl. Add the Dijon mustard, lemon juice and olive oil. Toss to combine, and season well to taste.

To assemble, spoon plenty of the whipped pea mixture on to a plate. Top with the potatoes and vegetables, then drizzle with a little more olive oil, and sprinkle over the za’atar and sesame seeds, if using. Tear over the mint leaves and crumble on the vegan feta or tofu, then serve.

Tip: If using tofu in place of vegan feta, crumble a handful into a bowl and squeeze over some lemon juice, plenty of salt and nutritional yeast. Mix well and leave to marinate until you are ready to serve.

.