Preheat oven to 190 Celcius, or 400 Fahrenheit. Line a baking tray with non-stick baking paper. In a large bowl, combined your halved Potatoes with 1/2 tablespoons Olive Oil. Season with Salt and Pepper. Transfer Potatoes to prepared baking tray and roast in the oven for 25-30 minutes, or until golden and tender.
Meanwhile, bring a pot of water to the boil. Blanche your Asparagus pieces, Peas and Edamame for 5 minutes. Once cooked, drain and immediately plunge vegetables into ice water to prevent them from over-cooking. Drain and set aside.
Once your Potatoes are cooked, remove them from the oven and let them cool for 10 minutes.
In a large bowl, combine Roasted Potatoes, Asparagus, Peas and Edamame. Toss in Sliced Radishes.
In a small measuring jug, combine all the ingredients for the dressing and whisk well. Pour over vegetables and toss to coat.
Check and adjust for seasoning and then serve immediately. Yum!