The All-Hours Salad
Serves: 1
4-5 stems asparagus
1-2 eggs
A few slices halloumi
A large handful of crisp lettuce
Vinagrette:
¼ cup red wine vinegar
1 tbsp dijon mustard
1 tsp honey
Pinch of salt and pepper
½ cup olive oil
2 tbsp fresh herbs if you wish (dill or chives work well)
Method:
Bring a medium pot of water to the boil with a teaspoon of salt. Have a bowl of ice-cold water nearby. Trim off the woody white ends of the asparagus. When the water is rapidly boiling, add the asparagus to the pot and boil for 2-3 minutes (depending on the thickness). Place them immediately into the iced water.
Cook the eggs in the same boiling water, gently simmering for 7 minutes.
While the eggs are cooking, fry the sliced halloumi in a hot pan. Two minutes each side until golden.
Place the cooked asparagus on some kitchen paper to get rid of excess water.
Arrange the lettuce on the serving plate along with the asparagus and halloumi.
Place the boiled eggs into a bowl of cold water to stop the cooking process.
Vinaigrette: whisk all of the ingredients together in a bowl until emulsified.
Peel the eggs, add them to the salad, and finish with a drizzle of the vinaigrette.
Crusty sourdough is a great accompaniment.