Ingredients

500g potatoes scrubbed and cut in quarters
Olive oil
4 eggs (or however many for your family)
250g haloumi cut into thin slices
200g baby spinach leaves

Mustard Dressing
2 tbs olive oil
2 tbs white balsamic vinegar (I only had brown)
1 tbs dijon mustard
1 shallot – chopped finely
1 tbs honey

Method

Cook the potatoes on the stove top until tender – Heat a large frying pan and add olive oil and the potatoes – cook until golden brown. Season and remove from the pan adding the haloumi and cooking until golden brown. Make the dressing by adding all the ingredients and giving them a good mix together. After the haloumi is cooked, add half the dressing to the pan and turn off the heat. Gently toss together the spinach, potatoes, haloumi. Serve topped with poached eggs and drizzled with warm mustard dressing. Season and serve immediately.

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