Potato, Broccoli and Asparagus Gribiche

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Place eggs in a small pot and cover with water. Bring to the boil and simmer gently for 4 minutes. Drain, cover with cold water and set aside for 2 minutes. Drain again, then carefully peel under cold running water. Separate one cooked egg yolk from the white (for the dressing) and set all aside.
3. While eggs are cooking, roast vegetables. Toss potatoes with a drizzle of olive oil and a pinch of salt and pepper on prepared tray. Roast for 15 minutes, or until starting to colour. While potatoes are roasting, cut broccoli into small florets and slice stalks 2cm; trim woody ends off asparagus and slice into 4cm lengths. Remove tray from oven and toss broccoli and asparagus with potatoes and roast a further 8–10 minutes until potatoes are golden and broccoli is slightly charred.
4. While vegetables are cooking, make dressing. Finely slice radishes; finely dice shallot; roughly chop capers and gherkins. In a medium bowl, use a fork to mash reserved cooked egg yolk with olive oil, beating to form a smooth consistency. Whisk in vinegar and mustard until smooth then stir through capers, shallot, herbs, gherkins and a pinch of salt.
5. Roughly chop remaining eggs and leftover egg white and fold through dressing. Toss ¾ of the dressing and radishes through roasted vegetables
6. Divide gribiche between plates and dollop over remaining dressing, if desired.