WARM SPINACH & POTATO SALAD

SERVES 4

INGREDIENTS

500g waxy or all-purpose potatoes, scrubbed 2 Tbsp olive oil

1 tsp white vinegar

4 free range eggs

250g haloumi, cut into 5mm-thick slices

200g baby spinach leaves

MUSTARD DRESSING

2 Tbsp olive oil

2 Tbsp white balsamic vinegar

1 Tbsp Dijon mustard

1 shallot, finely chopped

1 Tbsp honey

1 Boil, steam or microwave potatoes until just tender. Cut in half (or quarter if large).

2 Heat oil in a large frying pan on medium heat and fry potatoes for 10 minutes, turning occasionally, or until golden brown. Season, remove and drain on paper towels. Cover to keep warm. Set pan aside.

3 Place dressing ingredients in a screwtop jar; shake well. (This may be made up to 2 days ahead; keep refrigerated in jar.)

4 Half-fill a large, deep frying pan with water; bring to the boil, add vinegar. Break 1 egg into a cup. Stir water to make a small whirlpool, then gently slide the egg into the centre; repeat with remaining eggs. Return water to the boil, cover, turn off heat and leave for 4 minutes or until a light film of egg white sets over yolks. Remove eggs with a slotted spoon, place on paper towels and cover to keep warm.

5 Heat first frying pan (still containing oil from frying potatoes) over medium-high heat; cook haloumi, on both sides, until golden brown; drain on paper towels. Pour half the dressing into pan and turn off heat.

6 Place potatoes and haloumi in a large bowl with spinach and remaining dressing; toss gently. Top with eggs, drizzle with warm dressing, season and serve immediately.