Preheat the oven to 375.

Slice mini potatoes in half. Drizzle with 2 tbsp of olive oil and season with salt, pepper and garlic powder. Arrange on a baking sheet with asparagus spears. Bake for 20 minutes, remove from the oven, and flip potatoes. Remove asparagus from the pan and set off to the side. Bake potatoes for another 20 minutes.

Meanwhile, place frozen peas in a small bowl and cover with hot water. Slice remaining vegetables and set off to the side. Once potatoes are roasted, place in a bowl, and scoop pesto over potatoes and toss to coat. Drain frozen peas. They should still be a vibrant green colour. Cut asparagus in 1 inch pieces, reserving tips. Add spinach, sugar snaps, dethawed peas, asparagus pieces and mix thoroughly.

To serve, place potato salad in a serving bowl and arrange watermelon radish, asparagus tips, and dill on top. Drizzle with remaining 1 tbsp olive oil and season with Maldon sea salt and cracked pepper.

Place all ingredients but olive oil in the food processor and pulse.

Scrape down the sides and turn on the processor.

Slowly drizzle olive oil in, scraping down sides as needed.

Once pesto is complete transfer to a container and drizzle the last 2 tbsp of olive oil on top.