Into a sieve, grate the cucumber. Sprinkle over a little salt and set aside for 20mins. Then squeeze out the excess water from the cucumber. Into a bowl add the yoghurt, lemon zest, garlic powder, grated cucumber, olives and cornichon. Stir before adding the Vegan Parmesan. Season with salt & pepper to taste. This will keep in an airtight container for a few days, ready for dunking veggies in or filling jacket potatoes but will need a stir every now and again to recombine it!
Cook the potatoes by placing in a deep non stick frying pan or saucepan. Add just enough water to cover them, the whole rosemary stalk and bring to boil. Turn the heat down to medium, somewhere between a fast boil and simmer. Cook uncovered - keeping an eye on the water, adding more as necessary.
While the potatoes cook, prepare the veggies. Wash the kale and press between two tea towels to dry. Finely slice the red onion. Next chop the asparagus into 2 inch chunks - set aside the tips.
After 20mins of cooking the potatoes, add the chunks of asparagus stalks (not the tips) to the pan and cook for a further 5 minutes. *The Peachicks like the stalks cooked a little longer for around 10minutes so they mush into the sauce but its nicer if you leave them a bit firmer!*
Drain the potatoes and Asparagus stalks into a colander when the potatoes are fork tender - about 25minutes. Stir a few tbsp of the vegan tzatziki through the potatoes & asparagus while still warm, cover and set aside. Add more or less tzatziki depending on how covered you want your potatoes to be. The Peachicks' like less covered, Daddy Peacock likes more (I think I deserve a medal sometimes!)
Into the pan add some Olive oil. Throw in the kale and asparagus tips. Squeeze over the lemon juice, add a pinch of black pepper, cover and steam for a couple of minutes - no more!
Pile the Kale & Asparagus onto a plate, sprinkle over the red onion and then arrange the warm potato salad over the top!