A light brown bowl filled with a mixture of quinoa, seed-crusted halloumi, chopped tomatoes, cucumber, spring onions and herbs, topped with a halved jammy egg.

All Hail Halloumi

The perfect healthy dinner for the whole family – packed full of veggies, this tabbouleh is filled with all the great flavours of the East Mediterranean. Mix in toasted, seed-crusted halloumi for the perfect crunch, and topped with jammy eggs for that extra protein punch, this dinner is a powerhouse of flavour and nutrition combined. Plus it can go from hob to table in less that half an hour!

25 minutes

Serves 3-4

Home » Recipes » All Hail Halloumi

Ingredients

  • 4 ripe tomatoes, roughly chopped
  • ½ cucumber, diced
  • 2 spring onions, finely sliced
  • 1 bunch soft herbs, (coriander, parsley, dill or chives), finely chopped
  • 300g precooked quinoa, or bulgar wheat or a mix
  • 2 lemons
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil, plus extra 1 tsp
  • 3 tbsp mixed seeds
  • 225g halloumi, cut into chunks
  • 1 tbsp honey
  • 4 Enriched eggs

Method

  1. Mix the chopped tomatoes, cucumber, spring onions, herbs and cooked grains together in a bowl. Squeeze in the juice of 1 lemon, vinegar and olive oil. Season and mix.
  2. Boil the eggs in a saucepan of boiling water for 7 mins until jammy and soft. Plunge straight into a bowl of iced water.
  3. Place a frying pan over a medium heat and toast the seeds until they just begin to pop. Tip onto a plate.
  4. Heat the remaining 1 tsp oil into the pan and fry the halloumi chunks, tossing regularly until golden brown. Turn the heat off, drizzle over the honey and add the seeds back to the pan and toss to coat.
  5. Peel and halve the boiled eggs, spoon the tabbouleh into a bowl with a halved jammy egg and seedy halloumi. Serve with a lemon wedge.

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