Chargrilled Summer Greens with Yorkshire Wensleydale

Chargrilled Summer Greens with Yorkshire Wensleydale
Serves 2 Prepare in 5 Cook in 10-15

Ingredients

  • 150g Yorkshire Wensleydale
  • 2 large free range eggs
  • 1 finely sliced red onion
  • 1 finely sliced red onion
  • 2 courgettes
  • 1 punnet of pea shoots
  • Approx. 20 podded fresh peas
  • 1 bag baby spinach (destalked)
  • 10 mange tout or sugar snap peas
  • 1 tablespoon rapeseed oil
  • 1 tablespoon olive oil

Method

  1. Trim the asparagus and slice the courgette lengthways into strips.
  2. Heat a griddle or frying pan and gently warm the rapeseed oil.
  3. Cook the asparagus and courgette for 1 minute on each side, remove, then place in a bowl and cover.
  4. Sauté the onion, add the mange tout and fresh peas, cook until tender and place into the bowl with the asparagus and courgettes.
  5. Bring a small deep pan of water to the boil and add ½ teaspoon of salt and a cap full of white wine vinegar.
  6. Crack the eggs into separate ramekins or cups, gently swirl the boiling water, add the eggs and poach for 1½ minutes.
  7. As the egg is cooking, place the spinach and olive oil in a bowl, add the vegetables and gently toss together.
  8. Place the greens in the middle of a small bowl or plate.
  9. Remove the egg with a slotted spoon and place over the greens.
  10. Finally, take your Yorkshire Wensleydale and crumble it over the top.

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