Wangaratta Trunk Salad
Based on:
TypeSalad
Serves4 people
DateOctober 20, 2026
A comforting, warm salad with a car trunk as the eye-catcher on your plate.
A comforting warm meal salad with roasted potato wedges, grilled chicken, and vegetables, arranged as an open car trunk. The potatoes and chicken form the trunk, while veggies and halved eggs serve as luggage. The plating refers to the news: the incident by the car trunk.
Ingredients
- 800 g waxy potatoes
- 2 chicken fillets (approx. 350 g)
- 1 red bell pepper
- 1 green bell pepper
- 200 g carrots
- 100 g arugula
- 4 eggs
- 2 tbsp olive oil
- 1 tbsp mustard
- 2 tbsp white wine vinegar
- 1 tsp honey
- 1 red onion
- salt and pepper
Method
- Preheat the oven to 200°C.
- Wash potatoes, cut lengthwise and then into thick wedges. Toss with 1 tbsp olive oil, salt and pepper. Roast for 25 min until golden brown.
- Boil the eggs for 8 minutes, cool and peel. Halve them.
- Slice the chicken fillets lengthwise, season with salt and pepper. Grill or fry in 1 tbsp olive oil until cooked and golden, let rest.
- Cut the peppers into wide strips. Slice carrots diagonally into pieces of about 5 cm. Slice the onion into half rings.
- Mix mustard, vinegar, honey, and some salt and pepper for the dressing.
- Mix arugula, peppers, carrot, and onion with the dressing.
- On a large platter, assemble the 'trunk': arrange potato wedges in a rectangle as the trunk, place the chicken fillet halves along the side as the open lid. Place the egg halves as 'luggage' in the trunk. Fill up with the salad.
- Serve warm.
Serving notes
- Serve on a large flat platter for the trunk effect.
- Place the eggs visibly as prominent 'luggage'.
- Serve the dressing separately for extra comfort.