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Boil potatoes until cooked through, then leave to cool.
Place the spinach in a salad bowl and mix in the radish slices, spring onions, coarsely chopped parsley leaves and thinly sliced apple.
Cut the potatoes into chunks and toss with the salad. Add the zucchini slices, planed with a cheese slicer.
Coarsely chop the almonds and sprinkle over the salad.
Prepare vinaigrette by mixing mustard, olive oil and balsamic vinegar. Pour over salad, toss and serve!
