To make dressing, combine all ingredients in a blender. Pulse until emulsified. Set aside.
Cook potatoes in a saucepan of boiling water until just tender. Drain and rinse under cold water until cool. Cut into quarters.
Boil beans and asparagus for 2 minutes or until just tender. Drain. Cool in cold water. Gently boil quail eggs for 6 minutes. Cool in cold water. Peel. Cut in half.
Place potatoes, beans, asparagus, beetroot leaves, tomato, onion, olives and parsley in a large bowl. Add half of the dressing and toss to combine. Arrange on a serving platter. Place egg halves in salad. Sprinkle with basil tips and drizzle with remaining dressing to serve.
Tip: Find quail eggs at gourmet greengrocers and some butchers.
Tip: Jumbo rainbow olives are available in jars from gourmet greengrocers. Cut around the olive stone to remove wedges of
flesh. Or you can use any pitted olive you prefer.
Tip: You can find potted baby basil plants in some supermarkets, greengrocers or garden nurseries. Alternatively, pick small basil tips from a regular bunch.