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09Sep

Warm Market Salad

15min
| 4
By Siba Mtongana
Ingredients

Salad

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
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. For the dressing, mix all the ingredients together in a jug, drizzle over the salad and serve immediately.

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