Honey Mustard Dressing

1. Into a small food processor bowl fitted with a metal blade place oil, vinegar, honey, mustard, salt and pepper.

2. Process until well blended and a thick sauce consistency is reached.

3. Use immediately or place into a container, cover and refrigerate for up to a month.

Crunchy Sprinkle

1. Preheat oven to 150°C.

2. Into a small bowl place quinoa and water and leave to soak for 8 hours or overnight. Drain well and tip seeds onto a paper-towel lined tray to remove excess water.

3. Transfer quinoa to a low-sided roasting tray and place into oven for 5 minutes or until quinoa is light golden brown and starting to pop. Place quinoa into a small bowl.

4. Place sesame seeds onto a low-sided tray, place into preheated oven and toast for 4-5 minutes or until puffed up and crispy. Place into a small bowl with quinoa.

5. Repeat the same process for the pine nuts and sunflower seeds, roasting these for 4-5 minutes or until golden brown and fully dried.

6. Add seeds to bowl with sesame seeds and toss to combine.

7. Serve warm or cold.

8. Store in a covered airtight container for up to one month.

New Potatoes

1. Over a high heat bring a medium-sized pot of salted water to the boil. Add potatoes and cover. Bring potatoes back to the boil and remove lid. Reduce heat to a simmer and simmer potatoes for 12-15 minutes or until tender.

2. Drain potatoes and tip potatoes into a serving bowl. Pour over Honey Mustard Dressing. Sprinkle with salt, pepper, parsley and Crunchy Sprinkle.

3. Serve hot.