Name: Mediterranean Breakfast Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 Cucumber, halved, deseeded and sliced; 250 g Cherry Tomatoes, halved; 120 g Mixed Salad Leaves, washed and dried; 1 tbsp Fresh Mint, finely chopped; 1 Lemon, zested and juiced; Sea Salt, to taste; 4 tbsp Extra-virgin Olive Oil, for dressing; 4 Eggs, large; 1 tbsp White Wine Vinegar, for poaching water; 1/2 Red Onion, very thinly sliced; 120 g Feta, crumbled; 1 tsp Za’atar, plus extra to finish; Black Pepper, to taste; 2 tbsp Flat-leaf Parsley, finely chopped; 1 tsp Dijon Mustard, for dressing

Method

15 mins prep8 mins cook23 mins total

Bring a medium pan of water to a gentle simmer and add the white wine vinegar.
Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, za’atar, a pinch of salt and a few grinds of black pepper to make the dressing.
Put the salad leaves, cucumber, tomatoes and red onion into a large mixing bowl.
Drizzle over two-thirds of the dressing and toss gently until evenly coated.
Divide the dressed salad between four bowls or plates.
Crack each egg into a small ramekin, then poach in the simmering water for 2½ to 3 minutes until the whites are set and yolks remain soft.
Lift the eggs out with a slotted spoon and drain briefly on kitchen paper.
Top each salad with a poached egg, crumbled feta, parsley and mint.
Spoon over the remaining dressing and finish with an extra pinch of za’atar, then serve straight away.