WARM SPINACH & POTATO SALAD
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.