EGG, HALLOUMI AND AVOCADO SALAD
Hands-on time: 15 minutes Total time: 15 minutes Makes: 2 servings
Halloumi, a quintessential Mediterranean cheese, is sublime when browned in a skillet: It turns golden and crispy on the outside and slightly soft inside, but it still holds its shape. Baby kale is sweeter and more tender than mature kale and makes a beautifully hearty salad.
4 slices (¼ inch thick) halloumi cheese
1 tsp vegetable oil
¼ tsp each salt and pepper
1 tbsp lemon juice
1 tbsp olive oil
1 tsp liquid honey
half clove garlic, finely grated or pressed
5 cups baby kale
half avocado, peeled, pitted and sliced
In nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 5 minutes. Halve each slice lengthwise; keep warm.
In same pan, heat vegetable oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes. Sprinkle with half each of the salt and pepper.
Meanwhile, in large bowl, whisk together lemon juice, olive oil, honey, garlic and remaining salt and pepper. Add kale; toss to coat. Arrange on plates; top with avocado, halloumi and eggs.
PER SERVING: about 443 cal, 19 g pro, 32 g total fat (9 g sat. fat), 27 g carb (8 g dietary fibre, 8 g sugar), 217 mg chol, 832 mg sodium, 1,065 mg potassium. % RDI: 40% calcium, 29% iron, 171% vit A, 347% vit C, 54% folate.
THE YOLK MAKES THE DRESSING CREAMIER WHEN BROKEN