Warm Market Salad

Recipe courtesy of Siba Mtongana

Show: Siba's Table

Episode: Cape Crusader

Warm Market Salad

Name: Warm Market Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 140 grams (5 ounces) asparagus, thoroughly rinsed and woody ends trimmed; 1 teaspoon crushed garlic; 2 tablespoons olive oil, plus more for brushing; Salt and freshly ground black pepper; 140 grams (5 ounces) mangetout (snow peas); 2 courgettes (zucchini), thinly sliced lengthways into ribbons using a vegetable peeler; 100 grams (3 1/2 ounces) salami or chorizo, sliced; 4 individual goat cheese rounds; 2 tablespoons plus 2 teaspoons balsamic vinegar; 2 tablespoons olive oil; 1 teaspoon whole-grain mustard; Drizzle of honey, for taste; 1 tablespoon white wine vinegar; 4 fresh eggs

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Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

Salad:

140 grams (5 ounces) asparagus, thoroughly rinsed and woody ends trimmed

1 teaspoon crushed garlic

2 tablespoons olive oil, plus more for brushing

Salt and freshly ground black pepper

140 grams (5 ounces) mangetout (snow peas)

2 courgettes (zucchini), thinly sliced lengthways into ribbons using a vegetable peeler

100 grams (3 1/2 ounces) salami or chorizo, sliced

4 individual goat cheese rounds

Dressing:

2 tablespoons plus 2 teaspoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon whole-grain mustard

Drizzle of honey, for taste

Poached Eggs:

1 tablespoon white wine vinegar

4 fresh eggs

Directions

For the salad: Preheat the oven to 180 degrees C (360 degrees F).
Place the asparagus and garlic in a roasting pan, drizzle with the olive oil and season with salt and pepper. Roast for 4 minutes, add the mangetout, toss together and roast for 2 more minutes. Set aside.
Heat a griddle pan until hot. Brush the courgette slices with olive oil and griddle until charred, 1 to 2 minutes on each side.
Arrange the vegetables on a serving platter together with the salami and goat cheese.
For the dressing: Put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.
For the poached eggs: Fill a saute pan three-quarters 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 into the simmering water and cook until the egg whites are set but the yolks are still runny, 3 to 4 minutes. Remove with a slotted spoon and pat with kitchen roll (paper towels) to lose any excess water.
Place the eggs on top of the salad. Drizzle with the dressing and serve immediately.

My Private Notes

Show: Siba's Table

Episode: Cape Crusader

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Warm Market Salad

Salad:

Dressing:

Poached Eggs:

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