Couscous, Haloumi & Poached Egg Salad

Source: Taste Magazine - October 2014
Serves: 4 Prep & Cooking - 20 minutes

150g (3/4 cup) wholemeal couscous
250ml (1 cup) boiling water
2 tablespoons extra virgin olive oil
2 bunches asparagus, trimmed
1 tablespoon white vinegar
4 eggs
225g haloumi, sliced
2 green shallots, thinly sliced
1 lemon, rind finely grated, cut into wedges
Baby mint leaves, to serve

  1. Place the couscous in a heatproof bowl. Pour over the boiling water and 2 tsp of the oil. Cover. Stand for 5 minutes or until absorbed. Fluff with a fork.
  2. Meanwhile, place the asparagus in a bowl. Cover with boiling water. Stand for 2 minutes or until tender crisp. Drain. Refresh under cold running water.
  3. Bring a saucepan of water to the boil over high heat. Add the vinegar. Reduce heat to low. Use a large spoon to stir water into a whirlpool. Carefully crack the eggs into whirlpool. Cook for 3 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer the eggs to a plate lined with paper towel to drain.
  4. Heat a chargrill on medium-high. Cook the haloumi, turning, for 1 minute or until charred. Place the couscous, asparagus, haloumi, shallot and rind in a bowl and toss gently to combine. Divide mixture among plates.
  5. Top salad with an egg. Drizzle with the remaining oil. Sprinkle with the mint. Season. Serve with lemon wedges.

Vic Lic

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