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140 g asparagus, thoroughly rinsed and woody ends trimmed
1 red onion, quartered (optional)
5 ml fresh garlic, crushed
30 ml olive oil
140 g mange tout or sugar snaps
2 large courgettes, thinly sliced lengthways into ribbons using a vegetable peeler
100 g chorizo or salami, sliced
4 individual goat’s cheese rounds
4 fresh extra-large eggs, at room temperature
15 ml white wine vinegar
Sea salt and freshly ground black pepper
Dressing
40 ml balsamic vinegar
30 ml olive oil
15 ml whole-grain mustard
Drizzle of honey
Method
Preheat the oven to 180°C and place the asparagus, red onion and garlic in a roasting pan. Drizzle with oil and season. Roast for 4 minutes, add the mange tout or sugar snaps and roast for 2 more minutes. Remove the asparagus and mange tout and leave the onion to cook for a further 10 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 chorizo or salami slices and goat’s cheese.
To poach the eggs, put enough water in a sauté pan to reach the ¾ mark. Bring to the boil and add the vinegar. Lower the heat and simmer gently. Crack the eggs into a measuring cup one at a time, then gently drop each one into the simmering water and cook for 3–4 minutes until the egg white has set but the yolk is still runny.
Remove the eggs with a slotted spoon and pat them with absorbent paper to lose the excess water before placing on the salad and seasoning.
For the dressing, mix all the ingredients together in a jug, drizzle over the salad and serve immediately.
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