- 4
- 15 mins
Ingredients
- Salad Dressing:
- 5 oz (140g) asparagus, thoroughly rinsed and woody ends trimmed
- 2 tbsp olive oil
- 1 tsp clove garlic crushed
- Salt and freshly ground black pepper
- 2 zucchinis, thinly sliced lengthways into ribbons using a vegetable peeler
- 5 oz (140g) sugar snap peas
- 3 1/2 oz (100g) salami or chorizo, sliced
- 4 individual goat's cheese rounds
- 8 tsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp whole grain mustard
- Drizzle of honey, for taste
- Poached Eggs:
- 4 fresh eggs
- 1 tbsp white wine vinegar
- Salt & pepper to taste
Preparation
Step 1
For the roasted veggies, preheat the oven to 350°F and place the asparagus and garlic in a roasting pan.
Roast for 4 minutes, add the sugar snap peas and roast for 2 more minutes. Set aside.
Heat a griddle pan until hot. Grill zucchini slices and sausage slices until you get nice grill marks. Set aside.
Combine asparagus, peas, zucchini and sausage in a bowl. Place goat cheese rounds on top.
To poach the eggs, fill a sauté pan 3/4 full with water and bring to the boil. Add the vinegar; lower the heat and simmer gently with only a few bubbles. Crack eggs into a small bowl; gently drop egg into the simmering water and cook for 3-4 minutes until the egg white sets but the yolk is still runny.
Remove with a slotted spoon and pat with kitchen towel to lose any excess water. Place on top of the salad.
To make the dressing, put the balsamic vinegar, oil, mustard and honey in a jar, screw on the lid and shake to combine. Drizzle dressing over salad and serve immediately.