1 lamb lettuce
1 boiled beetroot
2 tomatoes
1 red pepper
1 handful fresh mixed herbs
6 slices crispy fried bacon
1 potato cut in small cubes, boiled and then fried with the bacon cutinto julienne
For the dressing
1 tsp wholegrain mustard
125ml olive oil
25ml balsamic vinegar


Add the lamb’s lettuce, beetroot and red pepper and toss in the dressing. Divide among four plates.

Add the fried bacon and the potato cubes then top with the poached egg, garnish with tomato segments and fresh herbs.

Some more ideas: try baby spinach or baby red chard leaves in place of lamb’s lettuce.

For the dressing

Place the mustard and vinegar into a large bowl and whisk to an emulsion.

Slowly add the olive oil to bring an emulsion and add the seasoning.

Pour into a jar and store in the fridge until needed.

Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.

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