Step 1

Place carrot, parsnip and celeriac into mixing bowl and chop 5 sec/speed Transfer into Varoma dish and set aside.

Step 2

Place potatoes into mixing bowl and chop 9 sec/speed Transfer into Varoma dish with carrots and set aside. Rinse mixing bowl.

Step 3

Place water into mixing bowl. Insert simmering basket and place eggs into it. Place Varoma dish with chopped vegetables into position. Secure Varoma lid and steam 14 min/Varoma/speed Set Varoma aside, then remove simmering basket with aid of spatula and carefully transfer eggs into a bowl of cold water.

Step 4

Place Varoma with vegetables back into position and stir vegetables with spatula to ensure even cooking. Secure Varoma lid and cook 6 min/Varoma/speed 1, or until vegetables are soft.

Step 5

Remove Varoma and set vegetables aside to cool (approx. 30 min), placing Varoma lid under dish to avoid drips. Clean and dry mixing bowl.

Step 6

Place leek, cucumbers and apple into mixing bowl and chop 4 sec/speed Transfer into a serving bowl and set aside.

Step 7

Peel cooled eggs, then place peeled eggs into mixing bowl and chop 3 sec/speed Transfer chopped egg into serving bowl with apple mixture, then add cooled potatoes and peas (optional).

Step 8

Make Dressing: Place all dressing ingredients except parsley into mixing bowl and blend 3 sec/speed Pour dressing over salad in serving bowl and combine well using spatula.

Step 9

Refrigerate salad until chilled (approx. 30 minutes), then garnish with parsley and serve immediately.