Warm potato salad with spinach and poached eggs

October 30, 2021

This crispy, warm version of your typical cold side is the perfect accompaniment to any main, in fact it’s so great that you can even have it as a delicious meal all on its own.   

INGREDIENTS

  • 500 grams baby potatoes
  • 2 Tbsp. olive oil 
  • 250 grams halloumi, sliced
  • 200 grams baby spinach leaves
  • 4 eggs, poached
Mustard dressing
  • 2 Tbsp. olive oil 
  • 2 Tbsp. apple cider vinegar 
  • 1 Tbsp. Dijon mustard 
  • 1 shallot, finely chopped
  • 1 Tbsp. honey

METHOD

PLACE potatoes in a pot and cover with water. Bring to the boil over medium heat and cook until just tender. Drain and cut potatoes in half.

HEAT oil in a pan over medium heat. Add potatoes and cook for 10 minutes, turning occasionally, or until golden brown. Remove potatoes and drain on a paper towel, then season. Cover to keep warm. 

FRY halloumi in the same pan until golden brown on both sides. Drain on a paper towel.

Mustard dressing Whisk all the ingredients together until combined.

POUR half the dressing into the warm pan and turn off the heat.

To assemble Place the potatoes, halloumi and spinach in a large bowl and gently toss with the remaining dressing.

SERVE topped with eggs and drizzled with warm dressing. Season to taste.

Tip:  For a simple way to poach an egg, bring a pot of water to the boil and mix in 1 tsp of vinegar. Reduce the heat to a simmer and crack an egg into a large spoon. Lower the spoon into the water and cook for 4-5 minutes.

HANDS-ON TIME 40 min | TOTAL TIME 40 min | SERVES 4 | GLUTEN-FREE |  VEGETARIAN  

ALSO SEE EGG & CHORIZO PASTRY CUPS RECIPE 

Egg & chorizo pastry cups

 

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