Dressing

1. Blend all ingredients in a jug with a stick blender until smooth. Season and add 2 tablespoons of water if needed to thin out. 

Salad

1. Bring a saucepan of water to the boil. Pull loose outside leaves off sprouts and reserve. Cook whole sprouts in boiling water for 1 minute; add leaves and submerge. Drain and refresh in cold water.
2. Thinly slice cucumber, radishes and beetroot on a mandolin. Arrange cucumber, radish, beetroot, apple, sprouts, dill and eggs on a serving plate and drizzle with dressing between layers.
3. Finish with a final drizzle of dressing and garnish of dill and leftover sprout leaves. Season with cracked pepper. Serve.