Wednesday, 9 May 2012

Warm green and feta salad

The wonderful thing about a warm salad is that it is so quick and easy to make, and after a long day at work, when you really just want to get a takeaway and dive into bed, it is just the thing. There’s no need for accurate measuring, just measure out an amount that you think is suitable for how hungry you are. The amounts below are a suggestion only; really you can use whatever lurks in your fridge.

Serves 1

5 or 6 small potatoes (new baby potatoes are brilliant for this)
3 or 4 asparagus spears
6 or 7 sugar snap peas
6 or 7 mange touts
4 large cherry tomatoes
50g feta cheese
4 olives
2 half artichoke hearts (ready cooked, jarred and stored in oil, you can get them from most supermarkets)
1 egg
olive oil
balsamic vinegar
herbal salt

Wash the potatoes, and boil them in a little water. When they are nearly done, throw in the asparagus, mange touts and sugar snap peas, and simmer until these are tender.

Use a slotted spoon to fish out the vegetables. Keep the water boiling, and crack open the egg into it; to poach it. The poaching time depends on how well cooked you like your egg. You can use the flat side of a spoon to gently press the yolk to check the softness and thus the readiness.

While the egg poaches, arrange the vegetables on a plate. Slice the artichokes, feta cheese, tomatoes and olives, and sprinkle them over the vegetables.

Drizzle a bit of olive oil and balsamic vinegar over the food.

Use the slotted spoon to fish out the egg, and place it on top of the food.

Sprinkle a little bit of herbal salt over the top, serve and enjoy. 

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