Raw rainbow salad with soft-boiled egg and creamy miso dressing

Serves 4

* ½ large celeriac, peeled * 1 beetroot, peeled * 1 carrot, peeled * 150g large radishes (around 4-5) * 4 large eggs * 1 large handful chives, cut into 5cm batons for the miso dressing * 60ml brown rice vinegar * 1 large egg yolk * 1tbsp white miso paste

* 1tsp tamari,

(or soy sauce)

* 2cm knob of ginger, peeled and finely grated * 80ml lightflavoured extravirgin olive oil * 1tsp sesame oil

To make the miso dressing, put the vinegar, egg yolk, miso paste, tamari (or soy sauce) and ginger in a medium bowl. Whisk to combine. Gradually pour in the olive and sesame oils, whisking continuously until incorporated.

Using a mandolin, finely shred the celeriac, beetroot, carrot and radishes. Wash the mandolin between each vegetable to prevent the colours from bleeding. Alternatively, coarsely grate using a hand-held grater.

Put the eggs in a small saucepan and cover with cold water. Simmer for 3 minutes. Transfer to a bowl of iced water for 2 minutes to cool slightly. Peel the eggs.

Combine the shredded vegetables and chives in a large bowl and toss to combine. Add 3/4 of the dressing and toss to coat.

Serve the salad topped with the soft-boiled eggs and drizzled with the remaining dressing.