Lunch can be a tricky meal of the day, do you have something cold or hot? Will something small fill you up enough until the evening, or will something larger leave you feeling full and sluggish in the afternoon?
Well this dish is a great compromise. It is packed full of flavour, not too large of a portion, but contains enough to keep you going until dinner. It is also easily scalable, so you can adapt if you are cooking for more than yourself.
Serves: 1-3 (depending how hungry you are!)
Cook time: Approximately 15-20mins
3 Medium Peter's Yard Sourdough Crispbreads
3 Slices of Halloumi
3 Eggs (ideally Quail, but small chicken eggs work well too)
30g of Rocket Leaves
1 Sliced Pear
1 handful of toasted Hazelnuts (optional)
6 Cherry Tomatoes, cut in half
1. Arrange your crispbreads on a large plate
2. Place your halloumi slices into a hot frying pan, with no oil. Cook for between 1-2 minutes on each side, then move off onto a piece of kitchen towel.
3. Give the frying pan a quick wipe (be careful as it will be hot) and a splash of oil to it and fry the eggs to your liking.
4. Place the rocket leaves onto the Crispbreads and dress with a drizzle of honey.
5. Place the pear slices, the halloumi and the nuts (if used) on top of the rocket, before topping each with one of the eggs. Place two tomato halves on each as a final garnish and enjoy!
Recipe and image courtesy of www.greatbritishchefs.com