Confit cherry truss tomato, wild rocket, and pancetta salad with poached free-range eggs, toasted Turkish bread and parmesan
Serves 6
Ingredients
- 2 trays cherry truss tomatoes or grape tomatoes
- 18 slices mild pancetta
- 80g wild rocket or baby spinach
- 12 free-range eggs
- Ashbolt extra virgin olive oil
- Grana padano
- 2 Turkish pide breads
- Maldon sea salt
- cracked black pepper
- red wine vinegar
Method
Make a small incision on the under side of the tomatoes, to stop them from bursting while cooking, then place tomatoes and pancetta in a baking tray with 50ml of olive oil, salt, cracked black pepper and a sprinkle of caster sugar and bake on a low heat, 140°C, for 45 minutes or until pancetta is crisp
Roughly tear Turkish bread into bite-size pieces, drizzle with olive oil, season and pan fry until golden and crisp.
To assemble: Combine rocket with Turkish bread, tomatoes, pancetta and parmesan. Splash with red wine vinegar and olive oil and serve with two soft poached eggs and extra shavings of parmesan and cracked black pepper.
Alternatively, try with anchovies, olives or smoked chicken.
Leave a Reply
You must be logged in to post a comment.
