This dish serves 4 and makes you feel fancy if you have it midweek at lunchtime! It takes about 20 minutes to prepare, so not too much of a stretch to make if you live near work and are coming home for lunch.
Ingredients: salad
- 200g cubed haloumi, dusted in rice flour and chilli, then fried in olive oil
- 1 large Pakenham pear, cored & sliced
- 300g boiled potatoes, lightly salted & thinly sliced
- sea salt to taste
- 4 hard boiled eggs, peeled and cut into quarters
- 375g spinach leaves, washed
Ingredients: dressing
- a slurp of tamari
- a dash of balsamic vinegar
- a little pouring cream if you’re feeling decadent
- half an orange, juiced
- 2 tblsp good-quality mayonnaise
- a squeeze of raw garlic, or a clove of roasted garlic
How it’s done
- Make the salad: Place the spinach leaves in a large and shallow Sunday-best bowl. To the centre, add cooked, warm potato slices, sliced pear and fried haloumi. Place the quartered, warm eggs on top.
- Make the dressing: Put all dressing ingredients in a small jar. Put the lid on tight and shake it over the sink for extra insurance. Pour the dressing all over the salad.
- Serve it: Gently toss the salad. While you’re doing this, your lunch guests can put their cloth napkins in place, hunt down a Marie Antoinette champagne glass, and pour you some sparkling Shiraz.
