Serves
2
Halloumi and Egg Salad
Cook the halloumi any way you like, grill, hot BBQ or a griddle. A very quick and easy salad you can have for lunch or dinner.
Ingredients
- 2 eggs
- 200g halloumi 30% reduced fat, cut into 6 slices
- 1 tbsp + 1 tsp olive oil
- 1/2 tsp thyme
- 1/4 tsp chilli flakes
- 6 radishes, sliced (70g)
- 6 spring onions, sliced
- 65g cucumber, sliced
- 1 large tomato, chopped (120g)
- 50g salad leaves
- 1 tbsp balsamic vinegar
- 2 tbsp lemon juice
Directions
- Hard boil the eggs to your liking. For medium-sized eggs, I usually boil for 8 minutes to keep the yolks a little soft.
- Mix 1 tbsp oil, thyme, and chilli flakes together in a bowl, add the halloumi and mix to coat the halloumi well. Leave to marinade in the fridge for a minimum of 10 minutes.
- Cook the halloumi under a hot grill for 4 minutes on either side or longer if you like it a bit crispier.
- While the halloumi cooks, mix the radishes, spring onion, cucumber, tomato, and salad leaves together in a large bowl.
- Mix the remaining oil, balsamic vinegar, and lemon juice together in a small pot and then drizzle onto the salad and mix.
- Serve the salad onto 2 plates and cut the eggs into quarters. Pop 3 slices of halloumi on top of each salad and divide the egg between the 2. Season with salt and pepper.
- Kcal: 531
- Protein: 31g
- Fats: 41g
- Carbs: 7.5g
- Fibre: 3g
