Dish

Charred Broccoli with Halloumi and

Soft-Boiled Eggs

Halloumi and hazelnuts are a great match for this charred
broccoli salad – an oozy soft-boiled egg tops it off perfectly.

1 cup red quinoa

2 cups chicken or

vegetable stock 

20 grams butter 

1 large head of broccoli

200 grams asparagus or green

beans, sliced to 4cm in length

¼ teaspoon chilli flakes

1 clove of garlic, minced

rind of ½ lemon, finely grated

8 dried dates, roughly chopped

40 grams hazelnuts,

roasted and halved

400 grams halloumi, sliced

4 eggs

salt and ground black pepper

fresh flat-leaf parsley, to serve

Rinse quinoa well in cold water. Place in a saucepan with stock
and a pinch of salt and bring to the boil. Reduce the heat to low,
cover and simmer for 15 minutes or until water has absorbed. 

Melt 10 grams of butter in a large nonstick frypan over a
medium-high heat. Add the broccoli, asparagus or green beans
and chilli flakes and fry until just beginning to colour. Add the
garlic and fry for a further 2 minutes. Remove from heat and stir
through the lemon rind, dates and hazelnuts. 

Melt remaining 10 grams of butter in a large nonstick frypan over
a medium heat. Add halloumi slices and fry until golden brown on
both sides. 

Bring a large pot of water to the boil. Reduce the heat to a
simmer and gently lower the eggs into the water. Cook for 5
minutes and then plunge into cold water. Peel eggs and set aside. 

Place quinoa, broccoli and halloumi into bowls. Halve eggs and
place on top. Season to taste and garnish with fresh flat-leaf
parsley. Serves 4

LAMB MEATBALL AND

TABBOULEH BOWL

[recipe next page]

JAPANESE

SALMON BOWL

[recipe next page]