Purple sprouting broccoli, seasalter ham and duck egg salad

Method

1. For the dressing: in a small bowl, combine the orange juice, icing sugar, both vinegars and olive oil with a little salt to taste and whisk until amalgamated.

2. Remove the florets from 1 stalk of sprouting broccoli. Using a stick blender, blend the broccoli florets with the mustard powder and a little salt and freshly ground black pepper until the mixture has a couscous-like consistency.

3. Cook the remaining stalks of the broccoli for 50 seconds on High in the microwave or blanch for 1-2 minutes in boiling water.

4. Bring a small pan of water to the boil and poach the duck egg for 6-7 minutes.

5. To serve, put the poached egg on a plate and surround it with the ham, broccoli, salad leaves and a teaspoon of the broccoli ‘couscous’. Drizzle with the dressing.

Cook’s note: Try to find baby salad leaves if possible, for example rocket, watercress and baby beetroot.

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Ingredients

3 stalks purple sprouting broccoli
1 small pinch English mustard powder
1 duck egg
1 slice Seasalter ham, or Serrano ham, torn into 3 pieces
a few seasonal salad leaves, to serve (see Cook's note)

For the dressing

2 tsp blood orange juice
1/2 tsp icing sugar
2 tsp red wine vinegar
2 tsp sherry vinegar
60ml Olive oil

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