FESTIVE FLAVOURS

BEAUTIFUL INGREDIENTS ARE CELEBRATED IN A DECONSTUCTED VERSION OF THIS CLASSIC RECIPE

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

Rinse radishes under cold water. If leaves are nice enough