Kumara nicoise

Vinaigrette:
1 cup chopped fresh basil or 2 tablespoons dried
1/4 cup fresh lemon juice
2 garlic cloves, chopped
1 tsp dijon mustard (or to taste)
1 tsp honey (or to taste)
1 cup olive oil
Salt and freshly ground black pepper to taste
In small bowl, whisk together ingredients for vinaigrette, adding the olive oil gradually. Add salt and pepper to taste. Set aside.
Salad:
4 orange kumara
bunch fresh asparagus
4 shallots - sliced
3 tomatoes - cut into wedges
4 eggs - hard boiled and quartered
1/2 cup sun-dried tomatoes, drained and chopped
1/4 cup finely chopped chives
2 x 185g cans tuna
1/3 cup pitted and halved kalamata olives
4 anchovy fillets cut into small pieces
3 tbsp capers
Peel and cut kumara in half lengthways, then into 1-2cm slices. Boil in salted water until tender. Drain and set aside to cool. Blanch asparagus in boiling water, about 2 minutes. Refresh with cold water and dry. Prepare other ingredients then gentle toss together in a large bowl. Serve in large bowls with a fresh crusty bread.
Serves 4.