Method

Mustard Vinaigrette

Combine the vinegar, Dijon mustard, onion, garlic, honey, salt and pepper in a blender and blitz until smooth. Add the oil in a steady stream while the blender is running, continue until the dressing is smooth. Once smooth, taste and adjust seasoning and then stir in the wholegrain mustard with a spoon. Set aside.

Jammy Eggs

Fill a pot with water and bring it to a rolling boil; once boiling, reduce the heat slightly so that it tempers to a gentle boil. Tip: use a slotted spoon to carefully add the eggs to the boiling water – this will prevent the raw eggs from cracking. Set a timer for 6 minutes and while the eggs boil, prepare an ice bath. Once the timer pings, immediately use a slotted spoon to remove the eggs and place into the ice bath (or place under cold running water) to stop the cooking process. When eggs are cool enough to handle, remove from the water; gently crack each egg and peel;  run under cold water to ensure that there is no shell residue. Set aside.

Lemon Broccoli

Wash the Tenderstem broccoli and trim the ends. Hold onto the floret side and use a vegetable peeler to lightly shave the stems lengthways into ribbons. When you have just the floret left, chop into smaller pieces and add to a bowl. Repeat until all of the broccoli has been shaved into ribbons. Place the ribbons into the bowl with the chopped floret heads and add the lemon juice, lemon zest and oil. Season with a pinch of salt and a crack of black pepper. Toss to combine, then allow to sit to marinate. This can be done ahead of the serving time – the longer it sits, the better, but at least 30 minutes is preferable.

To Assemble

Arrange the wild rocket on a platter and top with the lemon-marinated broccoli. Slice the eggs in halves and add to the platter, along with the peas. Drizzle some of the mustard vinaigrette dressing over and garnish with almonds, shaved Gruberg cheese and pea shoots. Add a crack of pepper and a sprinkle of sea salt. Serve with extra dressing on the side.