Garlicky yoghurt and poached eggs, drizzled with a buttery sauce and salty grilled halloumi and tomatoes on the side makes a fabulous centrepiece.
Ingredients
- 1 cucumber, peeled into ribbons
- 1 small red onion, cut into 1 mm slices
- 2 tbsp white wine vinegar
- 1 tsp caster sugar
- 1⁄2 tsp salt
- 1⁄2 tsp fennel seeds
- 250 g Greek-style yoghurt
- 2 garlic cloves, crushed
- 50 g salted butter
- 2 tsp chilli flakes
- 500 g cherry tomatoes on the vine
- 1 tbsp olive oil
- 250 g halloumi, cut in half horizontally
- 6 medium eggs
- Bunch dill, roughly chopped, to serve
- 6–12 slices sourdough, toasted or grilled, to serve
Instructions
1 Put the cucumber and onion in a small glass/ceramic bowl with the vinegar, caster sugar, salt and fennel seeds.
Mix well and set aside to pickle.
2 Mix together the yoghurt and garlic in a bowl. Season with a pinch of salt and set aside. Leave at room temperature.
3 Put the butter in a saucepan. Warm over a medium heat until it begins to foam and smell nutty. Remove from the heat and add the chilli flakes. Set aside.
4 Heat the grill to high. Toss the tomatoes and halloumi in the olive oil and season; grill on a baking tray for 10 min until the tomatoes are blistered and the halloumi is golden.
5 Meanwhile, poach the eggs in a wide saucepan of gently simmering water for 4–5 min, until the whites are set and the yolks cooked to your liking.
6 Spoon the yoghurt into a wide, shallow bowl. Add the eggs then spoon over the butter and sprinkle with dill. Serve with the pickled cucumber, sourdough toast, tomatoes and halloumi.
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Feature Image: W&H
