Frankie201801-02

i’m feeling... smug

PAN-FRIED HALLOUMI WITH BABY KALE,

HERITAGE TOMATOES AND HERBS

Feeling fresh as a daisy, full of self love, and can’t stand the thought of

shovelling greasy food in your precious gob? Start the day with this plate

of nourishing greens – with a little bit of extra colour thrown in. (Just

remember: you don’t have to photograph your meal before eating.)

INGREDIENTS

1 tbsp extra virgin olive oil

100g halloumi, cut into thick slices

1 small clove garlic, peeled and sliced

3 spring onions, finely sliced

3 handfuls baby kale, washed and squeezed dry

1 cup small tomatoes

a handful of fresh herbs, roughly chopped

(mint, coriander and basil are all good)

HOW TO

Heat the oil in a large, heavy frying pan. Add the halloumi and cook on both

sides, until golden (about two minutes each side).

Remove from the pan and set aside. Add the garlic, spring onions and kale

to the pan and stir-fry for two minutes, then add the tomatoes and cook for

another three minutes.

Return the halloumi to the pan to heat through, then tumble everything

out onto a waiting plate. (Feel free to arrange it artfully if you’re feeling

especially smug.) Scatter over the herbs and serve immediately.

Makes a generous breakfast for one very hungry person.

good morning, sunshine