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Couscous, haloumi and poached egg salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Grilled haloumi with mint tossed salad.
Ingredients:
  • 150g (3/4 cup) wholemeal couscous
  • 250ml (1 cup) boiling water
  • 36.40 gm extra virgin olive oil
  • 2 bunches asparagus, trimmed
  • 20.00 ml white vinegar
  • 4 eggs
  • 225g haloumi, sliced
  • 2 green shallots, thinly sliced
  • 1 lemon, rind finely grated, cut into wedges
  • Baby mint leaves, to serve
Instructions:
  • In a heatproof bowl, combine couscous with boiling water and 2 tsp of oil. Cover and let it stand for 5 minutes, then fluff with a fork.
  • Place the asparagus in a bowl and cover it with boiling water. Let it stand for 2 minutes until it's tender crisp. Drain the asparagus and refresh it under cold running water.
  • Boil water in a saucepan over high heat, then add vinegar. Reduce heat and create a whirlpool with a large spoon. Gently crack eggs into the whirlpool and cook for 3 minutes for a soft yolk or until desired doneness. Use a slotted spoon to transfer eggs to a paper towel-lined plate to drain.
  • Preheat the chargrill to medium-high heat to get those perfect char marks. Grill the haloumi, flipping once, for 1 minute until beautifully charred. Combine couscous, asparagus, grilled haloumi, shallot, and citrus zest in a bowl, gently toss to mix well. Serve the flavorful mixture on plates for a delightful presentation.
  • Finish the salad by delicately placing a freshly cooked egg on top. Gently drizzle the remaining oil over it, followed by a sprinkling of fresh mint leaves. Season with salt and pepper to taste. Serve alongside lemon wedges for a burst of citrusy flavor.

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