Potato Salad With Sugared Macadamias

Step 1: Place the potatoes in a large saucepan and cover well with cold water and bring to boil and cook for 10-15 minutes or until just tender but still holding shape and then drain and set aside to cool completely then cut into 1cm-thick slices.

Step 2: Cook the asparagus and edamame in a saucepan of boiling water for 3 minutes or until bright green and tender crisp and then drain and then plunge into iced water to stop cooking process.

Step 3: Meanwhile, preheat oven to 180C/160C fan forced.

Step 4: Line a baking tray with baking paper.

Step 5: Place the egg white in a bowl and use a fork to whisk until frothy and then add the macadamias and sugar and toss until well combined and use a fork to transfer macadamias to prepared tray, draining off excess egg white and bake for 8-10 minutes or until golden.

Step 6: To make dressing, place yoghurt, avocado, parsley, chive, dill and garlic in a food processor and process until smooth and then add lemon juice and season and process until well combined.

Step 7: Spread dressing over base of a serving platter and top with potatoes, asparagus, edamame, radish, zest and macadamias and drizzle over oil and season to serve.