Salmagundi

Ingredients

• 300 g new potatoes
• 6 eggs
• 150 g green beans, trimmed
• ½ bunch broccolini, trimmed
• ½ bunch asparagus, trimmed
• 1 roast chicken
• 150 g smoked salmon
• 80 g mixed salad leaves
• 1 Lebanese cucumber
• 1 cup mixed cherry tomatoes
• Japanese mayonnaise, to serve
• 1 wedge red Leicester cheese, to serve

Herb vinaigrette

• ½ cup (125 ml) olive oil, plus extra for drizzling
• ¼ cup (60 ml) red wine vinegar
• 1 tbsp (20 ml) fish sauce
• 2 tsp Dijon mustard
• 1 good pinch of sugar
• salt
• 1 tbsp each finely chopped parsley, dill and chives (or other herbs to taste)

Instructions

1. Place the potatoes in a large saucepan and cover with water. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender and easily pierced with a knife. Use a slotted spoon to remove and drain. Add the eggs to the pan and boil for 8 minutes, then transfer to a bowl of iced water to cool, then peel.
2. Place the green beans, broccolini and asparagus in a heatproof tray and cover with boiling water. Allow to stand for 1-2 minutes, then remove the asparagus and beans. Allow the broccolini sit in for a little longer to cook through. When cooked, drain the broccolini, season with salt and drizzle with olive oil.
3. For the vinaigrette, whisk the ingredients together in a medium bowl until well combined.
4. Slice the potatoes into rounds and the eggs in half. Joint the chicken.
5. Take a large platter and arrange all the ingredients in piles on it. Serve with a wedge of Red Leicester and the vinaigrette on the side.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.