Parma Ham, pangritata and poached egg salad
- 150g ciabatta
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 garlic clove, crushed
- 8 slices Parma Ham
- 175g asparagus tips
- 200g sugar snap peas
- 200g fine green beans
- 100g cherry tomatoes
- 2 tsp white wine vinegar
- 4 eggs
- balsamic vinegar, to finish
Preheat the oven to 180°C, fan 160°C, gas 4. Cut the crusts from the ciabatta and discard, then cut the bread into chunks and blitz in a food processor to make coarse breadcrumbs.
- To make the pangritata, mix the breadcrumbs with the olive oil, thyme and garlic, then cook in a large frying pan over a medium heat, stirring occasionally, until golden and toasted. Transfer to a bowl and
set aside to cool.
- Lay the Parma Ham slices on a large baking tray and cook in the oven for 8 minutes, then leave to cool.
- In a griddle pan over a medium heat, cook the asparagus tips, sugar snaps, beans and tomatoes until just tender and lightly charred in places. You will need to do this in batches.
- Bring a large pan of water to the boil, add the white wine vinegar, then crack in the eggs and poach for 3 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.
To assemble the salad, divide the vegetables and tomatoes between 4 plates and sprinkle over the pangritata. Break the Parma Ham into shards and scatter it over the vegetables, then top with a poached egg and drizzle over the balsamic vinegar to serve.