Warm West Country Salad with Farmhouse Cheddar

Serves 4


120g West Country Farmhouse Cheddar, shaved
with potato peeler
200g fresh mushrooms, sliced
200g trimmed asparagus
200g new potatoes, cut length ways
2 tbsp olive oil
4 cloves garlic, sliced
Salt and pepper
White wine vinegar
4 eggs
2 tbsp flat leafed parsley, chopped roughly
Juice of one lemon
Extra olive oil for potatoes


1. Preheat oven to 220 degrees c.

2. Mix potatoes with a little olive oil and season with salt and pepper.

3. Roast the potatoes in the oven for 15 – 20 minutes until golden brown.

4. In a frying pan sauté the mushrooms and garlic with half the olive oil and season. Set to one side in a warm place.

5. Sauté the asparagus with the remaining oil and season, and set aside in a warm place.

6. Bring a pan of water to the boil with enough salt and vinegar to taste. Poach eggs for 2 – 3 minutes until soft boiled. Remove from water and set aside.

7. Add all remaining ingredients except for the eggs in a bowl. Gently mix and divide between 4 plates. Place a poached egg on each plate. Serve and enjoy!