• 2 large eggs Egg, whole, boiled
• 200g polenta Polenta, cooked
• 80g asparagus Asparagus
• 80g cucumber Cucumber
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the asparagus and cucumber, then measure out the sauce ingredients.

2. 2

   Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the asparagus and cucumber for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: soft polenta first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.