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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