Warm Market Salad

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
140g asparagus, thoroughly rinsed and woody ends trimmed
2 tbsp olive oil
1 tsp clove garlic crushed
Salt and freshly ground black pepper
2 courgettes, thinly sliced lengthways into ribbons using a vegetable peeler
140g mange tout
100g salami or chorizo, sliced
4 individual goat's cheese rounds

For the dressing

8 tsp balsamic vinegar
2 tbsp olive oil
1 tsp whole grain mustard
Drizzle of honey, for taste

For the poached egg

4 fresh eggs
1 tbsp white wine vinegar

For the roasted veggies, preheat the oven to 180°C and place the asparagus and garlic in a roasting pan.

Drizzle with oil and season.

Roast for 4 minutes, add the mange tout and roast for 2 more minutes. Set aside.

Heat a griddle pan until hot.

Brush the courgette slices with olive oil and griddle for 1-2 minutes on each side until charred.

Arrange the vegetables on a serving platter together with the salami and goats’ cheese.

To make the dressing, put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.

To poach the eggs, fill a sauté pan 3/4 full with water and bring to the boil. Add the vinegar; lower the heat and simmer gently with only a few bubbles.

Crack the eggs one at a time into a measuring cup, gently drop it into the simmering water and cook for 3-4 minutes until the egg white sets but the yolk is still runny.

Remove with a slotted spoon and pat with kitchen roll to lose any excess water. Place on top of the salad. Drizzle with the dressing and serve immediately.

Warm Market Salad

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