Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Cobb salad with poached eggs and sumac
A healthy salad that is perfect for those warm summer evenings when you want something filling but can’t be asked to cook.
My husband and I love eating out. One of his favourite things to eat is burgers, but due to allergies I may not always be able to eat everything on the menu. Unless it is salad.
The first time I had Cobb salad was one such even where the menu for me was very limited, but it was truly the best meal of the day. Since that day, Cobb salad has been on our table regularly and that has been my go-to meal whenever we go to that particular restaurant.
Read my post on the Ultimate Cobb Salad
A while ago I have discovered the deliciousness that is sumac. We went to London’s Camden market and had the most delectable halloumi fries that was topped with sumac. The citrussy flavour just puts zing into the dish that gives it a very refreshing lift.
The poached egg not only adds a bit of flair, but also richness that salads sometimes can lack.
Find a step-by-step guide here on how to make perfectly poached eggs: Poached Eggs Made Easy.
Cobb salad with poached eggs and sumac
Ingredients
- 125g wild rocket salad leaves
- 200g cherry tomatoes, halved
- 4 radishes, sliced thinly
- 1 yellow pepper, diced
- 1 avocado, halved then sliced
- 2 celery ribs
- 4 spring onion stalks, sliced
- 60g blue cheese, crumbled
- 6 rashers of streaky bacon, grilled
- 2 poached eggs
- 2 teaspoons sumac
- 2 teaspoons roasted pumpkin seeds
- ½ lemon
Directions
- Arrange the leaves on the plate first, then the other salad ingredients (but the bacon, eggs and sumac) in any order you wish.
- Squeeze some lemon juice over the top of the salad (there is plenty of salt from the cheese and bacon).
- Top with bacon and place the egg in the middle.
- Sprinkle generously with sumac before serving.
Do you have a favourite go-to salad for the warm summer months?
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