Ingredients
For the salad
½ red onion
75g/2¾oz potatoes, cooked
50g/1¾oz feta
1 tbsp olive oil
½ red pepper, sliced into strips
75g/2¾oz broad beans, cut in half and blanched in boiling water
For the dressing
½ garlic clove, finely chopped
1 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp fresh chopped basil
To serve
1 poached egg, cooked to your liking

Method
1. Place the red onion, the potato and feta into a bowl and drizzle with the olive oil.
2. Heat a griddle pan until smoking and place the potato, onion and feta onto the griddle to chargrill for four minutes, turning once, until golden.
3. Place the red pepper and broad beans into a large bowl. Add the cooked red onion, potato and feta and mix together gently.
4. Meanwhile, for the dressing, place the garlic, balsamic vinegar and olive oil into a bowl and mix together well. Add the basil and stir in.
5. To serve, place the mixed salad onto a large plate and drizzle the dressing over. Finish by placing a poached egg on top.