Sheep’s Milk Cheese with Roast Baby Roots and Blackcurrant Vinaigrette

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Remove tough inner stalk from cavolo nero and tear into bite sized pieces and peel salify.
2. Cut baby beetroot, turnips and kumara in half and cut salsify into 5cm lengths. Toss on prepared tray with a drizzle of oil. Season and roast for about 22 minutes, until nearly tender. Add cavolo nero to tray, toss through and cook for a further 3 minutes, until crisp and veggies are tender.
3. While veggies cook, whisk blackcurrant powder and water together in a medium bowl, until it forms a smooth paste. Add mustard, olive oil, vinegar and honey and whisk until combined. Season to taste and set aside
4. For the poached eggs, bring a medium pot of water to a simmer and add vinegar.
5. When veggies have about 5 minutes remaining, carefully crack eggs into pot of simmering water and cook for about 2 minutes, until egg white is set (4 minutes for hard poached). Remove from pot using a slotted spoon (to drain excess water) and set aside on a paper towel.
6. To serve, divide roast baby roots between plates, top with poached eggs and crumble over fresh sheep’s milk cheese. Drizzle with blackcurrant vinaigrette and scatter with hazelnuts.