Chargrilled Summer Greens with Yorkshire Wensleydale

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.