- A bag of purple sprouting broccoli
- 1 leek
- 1 garlic clove
- A handful of thyme
- 1 lemon
- A tin of borlotti beans
- 1 tbsp brown rice vinegar
- 2 tsp Dijon mustard
- 2 eggs
- 2 tbsp cold water
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- A couple of large pan with a lids
- Roasting tin
- Small bowl
Fill the kettle and boil it. Heat your oven to 200ºC/Fan 180ºC/Gas 6. Trim your broccoli. Add to a pan. Pour over enough hot water to cover the broccoli. Simmer over a medium heat for 2 mins. Drain.
Put the broccoli in a dry roasting tin. Roast in the oven for 15 mins. Give the pan a good shake halfway through cooking.
Meanwhile, trim your leek. Slice a cross in the top and open it out. Rinse well. Slice into rounds. Heat a pan. Add the leeks and 2 tbsp water. Cover. Cook gently for 5 mins. If the pan dries out, add a little more water.
Peel and crush or grate the garlic. Stir the garlic into the leeks and cover again. Cook for 2–3 mins. Strip the leaves from 2 stalks of thyme.
Finely grate or pare the zest from the lemon. Slice the lemon into wedges. Drain the borlotti beans. Give them a good rinse. Stir the beans, lemon zest and thyme leaves into the leek. Stir and heat for 2-3 mins.
Fill the kettle and boil it. Whisk the mustard with the vinegar and 2 tsp oil. Add the roasted broccoli into the leek pan and mix. Take off the heat. Season and drizzle over the mustard dressing. Toss to mix. Pop the lid on the pan to keep warm.
Fill a pan with hot water from the kettle. Crack an egg into a cup. Slide into the boiling water. Repeat. Turn off the heat. Cover. Leave for 3 mins or till they're as set as you like them.
Divide the salad between 2 warmed bowls. Top each with a poached egg. Serve immediately with lemon wedges for squeezing.