Warm Market Salad

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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

Poached Eggs:

1 tablespoon white wine vinegar

4 fresh eggs


  1. For the salad: Preheat the oven to 180 degrees C (360 degrees F).
  2. 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.
  3. Heat a griddle pan until hot. Brush the courgette slices with olive oil and griddle until charred, 1 to 2 minutes on each side.
  4. Arrange the vegetables on a serving platter together with the salami and goat cheese.
  5. For the dressing: Put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine.
  6. 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.
  7. Place the eggs on top of the salad. Drizzle with the dressing and serve immediately.

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