Kaiteki Fresh

Cheese-Basket Salad with Spinach

Cheese-Basket Salad with Spinach

(Serves 2)


  • 1 bag of ecoLEAF Baby Spinach, washed and trimmed
  • 4 slices of tasty cheese (not processed cheese)
  • 4 rashers (75g) bacon
  • 1 egg, poached
  • Parmesan as garnish


  • 2 tablespoon mayonnaise
  • ½ clove garlic, crushed
  • 1 teaspoon lemon juice


Cook bacon rashers to your liking.

Position the cheese slices, edges touching without overlapping, onto a sheet of baking paper, to create a large square. Microwave on high for 3 minutes (1,000W). Remove the melted cheese from the microwave, being mindful of hot oil that may have accumulated during cooking. Immediately place the cheese over an upturned bowl and leave it to cool, harden and form the basket. Once cooled, remove the baking paper.

To prepare the dressing, add all ingredients into a small bowl and mix to combine. Toss the Baby Spinach leaves with the dressing.

Divide the dressed spinach evenly between the baskets and top with bacon rashers and poached egg. Finely grate a small amount of Parmesan over the top and serve.

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