Warm potato salad with spinach and poached eggs

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 … Continue reading Warm potato salad with spinach and poached eggs