Curry crushed potatoes with haloumi and poached eggs

Tamara West

Haloumi is a Cypriot cheese that is unique in that it is best when cooked. It should be pan-fried or grilled until golden brown and slightly crispy on the outside, and soft and melted on the inside, similar to melted mozzarella. It’s readily available in supermarkets but if you haven’t got any on hand this dish still works with just the poached egg, or crumble a bit of feta over the top.

Ingredients

4	Potatoes, medium-sized, skin on, cut into 2.5cm cubes (Main)
2 Tbsp	Olive oil
1	Onion, chopped
2 tsp	Curry powder
2 cups	Baby spinach
1	Lemon, juice only
150 g	Haloumi cheese, approx. 8 slices (Main)
4	Eggs (Main)
2 Tbsp	Mayonnaise, or Japanese 'Kewpie' mayonnaise
¼ cup	Fresh coriander, chopped
2 Tbsp	Greek yoghurt
7/20 cup	Coriander, chopped

Directions

1. Cut potatoes into 2.5cm cubes and place in a pot of cold water with a good pinch of salt. Bring to the boil and cook for 3 minutes, until just cooked through, and drain.
2. Heat half the olive oil in a large frying pan and add onion, cook for a few minutes until soft. Add remaining olive oil, curry powder and cooked potatoes, stir and cook a few minutes. Add spinach and lemon juice and toss with potatoes until the spinach has wilted, 1-2minutes. Season with salt and freshly ground black pepper to taste.
3. Heat a separate frying pan on medium heat and fry haloumi slices 1-2minutes on each side until golden brown, and soft on the inside.
4. Bring a medium-sized saucepan of water to a gentle boil, reduce to a simmer, and carefully crack in eggs. Poach for 1-2 minutes until whites are just set, but yolk is still runny.
5. Mix mayonnaise with yoghurt. To serve, divide potatomixture between plates, topwith a poached egg and 2 slices of haloumi. Garnish with coriander and serve with a dollop of yoghurt mayonnaise to the side