Ingredients
- 250 g of halloumi
- 6 radishes, finely sliced
- 1 tsp of capers
- 0.25 tsp of english mustard
- 1 packet of merchant gourmet tomatoey french puy and green lentils
- 200 g of baby plum tomatoes
- 0.5 bag of watercress
- 2 eggs
- 25 g of fresh mint
- 25 g of fresh parsley
- 50 ml of light olive oil
- 1 tsp of balsamic vinegar
- 1 lemon, juice only
Method
Step 1
Quarter your tomatoes lengthways and splash them with a little balsamic vinegar, sea salt and pepper, leave until you need them.Step 2
For the salsa verde: Add the mint, parsley, capers, mustard, olive oil and juice of half a lemon to a blender with a generous pinch of sea salt, blitz until you have a pesto-like consistency.Step 3
For the lemon dressing: Whisk the juice of half a lemon with the same amount of olive oil and a pinch of salt and toss through the radish and watercress.Step 4
Slice the halloumi in to 1cm thick ‘steaks’. Gently fry in a pan with oil on a medium heat, turning regularly until you have a even golden caramelisation on either side.Step 5
While the halloumi is cooking do the poached eggs.Step 6
Bring a small but deep saucepan of water (at least 5cm deep) to a simmer.Step 7
Pour a splash of vinegar into the pan and (breaking your eggs first into a small cup or bowl) drop the egg quickly and gently into the gently simmering water.Step 8
Leave to poach (not boil) for approximately 3 minutes, check your egg is done by feeling the white, it should feel like the area of your palm (just below your thumb) and the yolk area should feel soft. Serve immediatelyStep 9
At the last minute toss the tomatoes with the lentils and serve.