WARM SPINACH & PO­TATO SALAD

Australian House & Garden - - HG ENTERTAINING -

Prep + cook­ing: 30 mins. Serves 4. 500g kipfler po­ta­toes, scrubbed 2 tbsp olive oil 1 tsp white vine­gar 4 free-range eggs 250g haloumi, cut into 5mm slices 200g baby spinach leaves Mus­tard dress­ing 2 tbsp olive oil 2 tbsp white bal­samic vine­gar 1 tbsp di­jon mus­tard 1 shal­lot, chopped finely 1 tbsp honey

1 Boil, steam or mi­crowave po­ta­toes un­til just ten­der; drain. Cut po­ta­toes in half.

2 Heat oil in a large non-stick fry­pan over medium heat; cook po­ta­toes for 10 mins, turn­ing oc­ca­sion­ally, or un­til golden brown. Sea­son. Rem­pove po­ta­toes with a slot­ted spoon; drain on pa­per towel. Cover to keep warm. Re­serve oil in pan.

3 Mean­while, make mus­tard dress­ing. Place all in­gre­di­ents in a screw-top jar; shake well. (Dress­ing may be made up to 2 days ahead; re­frig­er­ate in jar.)

4 Half-fill a large deep fry­pan with wa­ter; bring to the boil, add white vine­gar. Break one egg into a cup. Stir the wa­ter to make a small whirlpool, then gen­tly slide the egg into cen­tre of whirlpool; re­peat with re­main­ing eggs. Re­turn wa­ter to the boil. Cover pan, turn off heat; stand for 4 mins or un­til a light film of egg­white sets over yolks. Re­move eggs, one at a time, us­ing a slot­ted spoon; drain on pa­per towel. Cover to keep warm.

5 Heat re­served oil in fry­pan over medi­umhigh heat; cook haloumi, on both sides, un­til golden brown. Drain on pa­per towel. Pour half the dress­ing into pan; turn off heat.

6 Place po­ta­toes and haloumi in a large bowl with spinach and re­main­ing dress­ing; toss gen­tly to com­bine. Serve topped with eggs, driz­zled with warm dress­ing. Sea­son and serve im­me­di­ately.

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