Turkish-style breakfast
This fresh, crunchy brunch is the perfect way to kick-start your day.
Serves 4 • Ready in 25mins
4 eggs
250g halloumi, sliced thickly into 8 pieces 250g yogurt
400g tomatoes, roughly chopped 400g cucumber, sliced for the zhoug (think spicy pesto): 1 bunch parsley
½ bunch coriander
2 green chillies
2 garlic cloves
200ml olive oil pinch of sugar
½tsp ground cumin ¼tsp ground cardamom
For the zhoug, blitz all the ingredients in a food processor until finely chopped, adding a little water.
Bring a pan of water to a rolling boil. Add the eggs; cook for 6mins for soft-boiled. Plunge in cool water, peel and halve.
Bring a griddle pan to a high heat. Add the halloumi and fry on each side for 2mins, until golden and slightly charred.
Swirl the zhoug into the yogurt and spoon onto plates. Top with the tomatoes, cucumber, halloumi and eggs. Per serving: Cals 709, Fat 26g,
Sat fat 18g, Carbs 16g