Prep time: 20 minutes Cooking time: 15 minutes Serves: 4
• 2 x 85g bags watercress
• 1 block Halloumi, cut into 1 inch cubes
• 4 slices sourdough bread
• 1 large avocado, halved and sliced
• 4 tomatoes
• 4 free range eggs
• 50ml distilled malt vinegar (malt vinegar and white wine vinegar could also be used)
• Olive oil
• Salt and pepper
• Mixed seeds, i.e. pumpkin seeds, sesame seeds, pine nuts
Pre-heat the oven to 180ᵒC. Halve the tomatoes and place onto an oven tray. Drizzle with olive oil, then season with salt and pepper. Place into the oven and roast for 10 minutes, or until cooked through.
Place a large pan of water on a high heat and add in the vinegar. Bring to the boil. While the water boils prepare your other ingredients.
Place a frying pan over a medium-high heat and add in a splash of oil. Once the oil is hot throw in the halloumi and pan-fry, moving occasionally so that the cubes are golden on all sides.
Crack the eggs into mugs or ramekins, then reduce the boiling water to a simmer and gently tip in the eggs. Cook for 3 minutes 30 seconds, then remove from the water with a slatted spoon and allow to drain on kitchen towel.
Toast the sourdough, then place a slice on the side of each of four plates. Place half a bag of watercress onto each plate, then arrange the tomatoes, avocado and halloumi on top. Top with a perfectly poached egg, then scatter over with mixed seeds and nuts and serve!