SUMMER NICOISE SALAD Serves 8

1 bunch small radishes

½ cup white quinoa

800g baby chat potatoes

175g baby green beans, trimmed 2 bunches asparagus,

ends trimmed

2 tbsp olive oil

2 tbsp thinly sliced chives Ground sea salt, to taste

4 boiled eggs, quartered

¾ cup (120g) green pitted

olives, halved

Dressing

¼ cup olive oil

2 tbsp red wine vinegar

2-4 drained anchovies,

to taste (optional)

2 tsp Dijon mustard

1 tsp caster sugar

2 eschalots, very finely chopped

1. Rinse radishes under cold water. If leaves are nice enough they can be trimmed, leaving some attached. Cut larger radishes into quarters and smaller ones in half, or leave some whole. Place in a sealed container in the fridge whilst preparing salad.

2. Rinse quinoa in a sieve. Put in a small saucepan with 1 cup of water and bring to a simmer. Cover and simmer on low heat for 12-15 minutes, or until water has been absorbed and quinoa is tender. Remove pan from the heat and stand, uncovered, for

5 minutes. Place in a bowl to cool.

3. Cook potatoes in a large saucepan of boiling water until just tender, before skins begin to split. Add beans and continue to boil for 2 minutes. Drain. Soak both in cold water until cool.

4. To make dressing, whisk oil, vinegar, anchovies, mustard and sugar in a jug with a fork until combined. Stir in eschalots. Set aside.

5. Coat asparagus with 1 tablespoon of the oil and cook on a hot chargrill plate, turning, for about 4 minutes until charred and tender. Remove.

6. Cut potatoes into quarters and place in a bowl. Add remaining oil, chives and salt and stir to combine.

7. Spoon quinoa onto a serving plate. Arrange beans, asparagus, potato, eggs, radish and olives on top. Spoon over dressing to serve.