Egg & Halloumi Bowl

Ingredients

• 1-2 eggs
• 70g halloumi, cut into cubes
• 5–6 cherry tomatoes, halved
• ¼ cucumber, diced
• 1 tsp olive oil
• Black pepper, to taste
• Pinch of Italian herbs
• 1 tbsp hummus
• 1 tbsp fresh parsley, chopped (optional)

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Instructions

1. In a saucepan, bring water to a gentle boil. Once boiling, gently add the eggs into the water so they are covered (you can use a spoon to add them in). Cook for 8 minutes for slightly firm yolks (or to your liking). Drain, cool under cold water, and peel.

2. Heat a non-stick pan over medium heat and fry the halloumi cubes until golden brown on all sides, about 3–4 minutes.

3. In a bowl, combine the cherry tomatoes, cucumber, olive oil, black pepper and Italian herbs. Toss gently.

4. In a serving bowl, spread the hummus as a base. Top with the cooked halloumi and prepared vegetables.

5. Half the boiled egg(s) and add them to the bowl. Finish with a sprinkle of parsley, if using and serve immediately.

Breakfast

Serves: 1