Cypriot Halloumi & Vegetable Egg Plate
Method
Heat the olive oil in a large non-stick skillet over medium heat.
Add the courgette and red bell pepper and cook for 4–5 minutes until lightly softened.
Add the cherry tomatoes, oregano and black pepper, then cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the halloumi slices. Cook for 1–2 minutes on each side until lightly golden.
Cook the eggs in a separate non-stick pan to your preferred level of doneness.
Divide the vegetables, halloumi and eggs between two plates.
Sprinkle with fresh mint and parsley, season lightly with salt if needed, and serve with wholegrain bread.
Halloumi is naturally salty, so taste the dish before adding extra salt. Cook it over medium heat rather than high heat to give it a golden crust without making it tough.
Nutrition Facts
Per serving
