Loaded with smoked trout, pomegranate and grilled halloumi. Dressed with Chimichurri and tahini dressing, and topped with a poached egg. This salad is anything but boring.
I may not share salad recipes too often, but that doesn’t mean I don’t eat them behind the scenes. To be honest, there are probably two days out of the week that we have a big salad of some description, for dinner.
Something relatively light, but something that also has a bit of substance.
The idea for this salad came when we were sitting in a cafe with a few friends, sifting through a brunch menu that had three things I wanted to try.
I naturally went for the smoked brisket sandwich, but the southern fried chicken burger sounded pretty special, as well. As did the summer breakfast salad. From memory it had things like felafel, haloumi, avocado and poached egg – among other things. It gave me the idea to make a “loaded” Mediterranean salad that’s fitting for breakfast, bunch or any meal of the day, for that matter.
An abundance of greenery, colorful additions like pomegranate and meaty, hot smoked trout – and why not toss in some pan-seared haloumi and crunchy roasted chickpeas laced with smoked paprika?
I’ve gone with two dressings that work beautifully together. Chimichurri and a creamy emulsion of yoghurt and tahini. So good.
And what’s a salad without an oozing soft poached egg!
Now… who said salads were boring?Print
John Bek is a trained chef that decided to throw in his professional apron and move into retail management. He's the guy behind heneedsfood.com - a platform that showcases recipes that cover the likes of everyday cooking, use of native Australian ingredients, as well as Croatian creations that come from his heritage. John also writes about where he's travelled around the world as well as any farmers markets he's visited.