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WARM MARKET SALAD

ON SATURDAY MORNINGS, I LOVE GOING TO THE FOOD MARKET AND GETTING FRESH PRODUCE FROM LOCAL FARMERS AND VENDORS. THE QUALITY OF THE PRODUCE IS ALWAYS GREAT, AND I OFTEN GO EARLY TO MISS THE BUZZ AND BE BACK IN TIME TO PREPARE BRUNCH FOR VISITING FRIENDS. I LIKE HOSTING A BRUNCH BECAUSE IT’S A TWO-IN-ONE AFFAIR (BREAKFAST AND LUNCH AT THE SAME TIME) AND DOESN’T TAKE LONGER THAN 3 HOURS, GIVING ME TIME TO CATCH UP WITH FRIENDS AND STILL HAVE THE REST OF THE DAY TO SPEND WITH MY LITTLE ONES.

PREPARATION TIME: 15 MIN

COOKING TIME: 20 MIN

SERVES 4

140g asparagus, thoroughly rinsed and woody ends trimmed

1 red onion, quartered (optional)

5ml crushed fresh garlic

30ml olive oil

sea salt and freshly ground black pepper

140g mange tout or sugar snaps

2 large courgettes, thinly sliced lengthways into ribbons using a vegetable peeler

100g chorizo or salami, sliced

4 individual goat’s milk cheese rounds

4 fresh extra-large eggs, at room temperature

15ml white wine vinegar

DRESSING

40ml balsamic vinegar

30ml olive oil

15ml 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 milk 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 to taste.

For the dressing, mix all the ingredients together in a jug, drizzle over the salad and serve immediately.

Siba’s tip…

Be sure to use fresh eggs for poaching, otherwise you’ll end up with egg soup instead!