Wash the potatoes, cut them in half and transfer into a pan. Add some salt and bring to a boil.
Fill another pot with water, add salt and bring to a boil.
Wash and prepare the sugar snaps and green beans.
Cut the green beans in half or into three depending on their size.
In a bowl add ice cubes and water.
Blanch the sugar snaps for about 30 seconds in the second pot of boiling water and transfer quickly to the iced water. They should have a bite to them, but cooked.
Do the same with the green beans, boiling for about 45 seconds and again transfer to iced water.
Once the greens have cooled down, drain the water and set aside.
Check the potatoes. Once cooked, drain and leave to cool.
Wash the baby spinach, pat dry and set aside.
Chop the spring onions into round circles for garnish and set aside.