Chargrilled Summer Greens with Yorkshire Wensleydale

This delicious recipe is perfect as a light summer lunch or dinner and is great as a speedy recipe taking just 10 minutes.

The runny poached egg compliments the chargrilled vegetables perfectly and the crumble of Yorkshire Wensleydale makes the dish extra special.

Preparation Time: 5min
Cooking Time: 10min
Serves 2

Ingredients

• 150g Yorkshire Wensleydale
• 2 large free range eggs
• 1 finely sliced red onion
• 2 courgettes
• 1 punnet of pea shoots
• Approx. 20 podded fresh peas
• 1 bag baby spinach, de-stalked
• 10 mangetout or sugar snap peas
• 1tbsp rapeseed oil
• 1tbsp 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. Cook the asparagus and courgette for 1min on each side, remove, then place in a bowl and cover.
3. Sauté the onion. Add the mangetout and fresh peas, cook until tender and place into the bowl with the asparagus and courgettes.
4. Bring a small, deep pan of water to the boil. Add ½tsp salt and a cap full of white wine vinegar.
5. Crack the eggs into separate ramekins or cups, gently swirl the boiling water, add the eggs and poach for 1½min.
6. As the egg is cooking, place the spinach and olive oil in a bowl, add the vegetables and gently toss together. Place the greens in the middle of a small bowl or plate.
7. Remove the egg with a slotted spoon and place over the greens.
8. Finally, take your Yorkshire Wensleydale and crumble it over the top.