Durham Blue Ploughman's Salad

Jul 3 2009 by The Journal

INGREDIENTS (serves two)

A couple of handfuls of bread - torn into bite-sized pieces

One very fresh free-range egg

50g of Durham Blue - torn into bite-sized pieces

A couple of handfuls of mixed salad leaves

A few pickled onions - sliced in half

Two dessertspoons of Branston Pickle

Rapeseed oil

Sea salt and freshly-ground black pepper

METHOD

Pre-heat the oven to 180°C (gas mark 4)

Place the bread pieces in a bowl, sprinkle with a tablespoon of rapeseed oil and toss, adding a little salt and pepper as you do so. Spread the bread out on a roasting sheet and bake in the oven for 15 to 20 minutes until beginning to turn golden. Remove and allow to cool.

Meanwhile, bring a pan of water to the boil, lower in the egg, bring back to the boil and simmer for seven minutes.

Remove from the heat and place under the cold tap to stop the egg cooking. Place the baked bread pieces, the cheese, onions and salad leaves into a bowl.

Sprinkle with rapeseed oil and gently toss. Pile the salad on to two plates.

Carefully peel the egg, slice in half lengthways and put a half on top of each pile of salad.

Sprinkle a little salt and pepper over the lot before spooning the Branston Pickle alongside.

:: Oldfields Restaurant’s cookbook, Passion for Real Food, is out now