I may not get salads up on the blog all 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” salad that’s fitting for breakfast, brunch or any meal of the day, for that matter.
A bit like the loaded kale salads I make for dinner every week.
An abundance of greenery, colourful 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?
We often smoke our own fish at home, but when I’m feeling lazy and don’t mind spending a bit more for a good chunk of it, it’s easy to just grab it from the supermarket. Or in this case, a gift from the folk at Petuna down in Tassie.
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?
Who said salads were boring?