Chicken salad with Haloumi cheese, fried eggs and a surprise green salad

A delicious and very filling salad for all seasons with a vegetable which in Greece although it is not so popular or well known in its fresh form a lot of people talk about it when it comes to natural vitamins, or herbal teas etc.. Ironic isn't it? "Lamb’s lettuce" in the UK, "Valeriana" in Greece and Italy, "Corn salad" in the USA and "Mache" in France this, rather forgotten, vegetable (?) it has a really good flavour!! Of course if you don't like it or you are not familiar with it you can substitute with any vegetable or green salad of your preference

Slightly adapted from "Cook Book" magazine of "ETHNOS" newspaper



Ingredients (for 4 people):
200-300gr. roast chicken fillet, cut in slices
100-150gr. of Haloumi cheese, cut in 4 medium slices
4 eggs
4 tbsp of olive oil
250gr. of Valeriana greens
a few leaves of fresh spearmint
salt
pepper

For the dressing:
olive oil
plain vinegar
1 tbsp of mustard

Method:
In a small bowl beat with a fork the extra olive oil, the vinegar and the mustard until well blended.

Divide the Valeriana in four plates, drizzle on top with the dressing and season with salt. Add on each plate a few chicken slices.

In a hot non-stick pan "fry" the Haloumi for 2 minutes on each side and divide in the plates.

In the same frying pan warm the oil along with the spearmint leaves. Add the eggs and fry according to your preference.

Transfer the eggs with a slotted spoon on the plates, season with plenty of pepper and serve immediately along with toasted bread.