Galbani Mozzarella, Poached Egg and Rocket Salad

First cut the semi-dried tomatoes into strips and place in a large bowl.

Cut the red chilli into small pieces and pull the Galbani Mozzarella apart into small chunks. Add the Mozzarella chunks, red chilli and rocket to the bowl. Mix well.

Bring a saucepan of salted water to a gentle boil. Add 1 tbsp. of white wine vinegar and carefully pour the eggs into the egg poachers. Leave to poach for 2-3 minutes until cooked.

To make the salad dressing, whisk the white wine vinegar and virgin olive oil together in a bowl. Season generously with salt and pepper.

Finally, divide the salad between two plates and add the poached eggs on top. Pour the dressing on the salad and serve.