Grilled Cyprus Style Haloumi and Asparagus, soft boiled egg, with dukkah
Yield: 4
Golden and wonderfully simple, this grilled Cyprus-style haloumi dish pairs tender asparagus and soft-boiled eggs with a fragrant homemade dukkah. Finished with olive oil and crisp rye croutons, it’s an easy combination of creamy, nutty and savoury flavours that works beautifully for brunch, lunch or a light meal.
Ingredients
Dukkah spice (Makes ¾ cup)
Instructions
- Put the sliced rye bread on the Braun MultiGrill 9 Contact Grill (CG9160SL) for 3-4 minutes or until toasted.
- For the Dukkah, heat a small nonstick frying pan over a medium heat. Cook the Sesame Seeds stirring for one to two minutes or until lightly toasted. Add remaining spice ingredients and cook stirring for a further 2-3 minutes or until aromatic and slightly golden. Transfer to Braun Powerblend 9 Jug Blender (JB9042BK) and blend until smooth.
- Bring a saucepan of water to the boil over medium heat. Gently add eggs and cook for 6 minutes. Remove the eggs and immediately place into cold or iced water to cool, peel, cut them in half and set aside.
- Meanwhile, heat the Braun MultiGrill 9 Contact Grill (CG9160SL) or a grill plate to medium heat and brush the asparagus with Olive Oil and season the asparagus with a little pinch of Salt.
- Slice Riverina Cyprus Style Haloumi 2,3cm chunks brush with olive oil, a pinch of salt and pepper and onto the Braun MultiGrill 9 Contact Grill (CG9160SL) for 2-3 minutes each side or until Haloumi is golden and soft.
- Arrange the asparagus, Haloumi and Eggs onto a platter, add a pinch of pepper, sprinkle generously with Dukkah, drizzle with Olive Oil and serve with the Rye Croutons.