Aioli:

1. Place the saffron in a mortar with juice and the zest of the lime and the chopped garlic.
2. Crush the the saffron mix and transfer into a bowl, add the yogurt and olive oil and stir the sauce together, season with salt and pepper

Salad:

1. Preheat the oven to 200°C and cook the roast potatoes with rosemary potatoes during 20 min.
2. Remove the ends of the green beans & remove the skin and the hard end of the asparagus
3. Cut the asparagus in two
4. Blanch the green beans and the asparagus during 2-3 minutes in salted water.
5. Drain the pan and keep the green beans warm.
6. Heat a grill pan and grill the asparagus. Keep them warm
7. Mix the potatoes with the vegetables, top of with the watercress, the red cabbage sprouts and feta in cubes.
8. Drizzle the aioli on top of the salad