Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Cape Crusader
Print
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

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.

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