4
PORTIONS
Ingredients
Chimichurri Zucchini Noodle Bowl
- 1 cup (firmly packed) chopped fresh parsley
- 1 cup (firmly packed) chopped fresh coriander
- ½ cup (firmly packed) chopped fresh oregano
- 1 clove garlic, chopped
- 200ml extra virgin olive oil
- 1½ Tbsp red wine vinegar
- 1 Tbsp balsamic vinegar
- 1 lemon rind
- 1 small pinch dried chilli
- salt and pepper
- 2 green zucchinis
- 3 kale leaves, separated from the stalks and sliced thinly.
- 1 Tbsp olive oil
- 100g halloumi, sliced
- 1 punnet baby cherry or heirloom tomatoes, halved
- 1 cup of fresh basil
Poached Eggs
- 1-10 litres water
- 2 Tbsps vinegar
- 4 fresh eggs
Method
Combine all of the following salads on a large plate and top with Poached eggs .
Chimichurri Zucchini Noodle Bowl
For the chimichurri, combine fresh herbs, garlic, oil, vinegar, balsamic, lemon rind, chilli, salt and pepper in a bowl.
Slice zucchinis by hand, or using a mandolin into noodles, and place in a large bowl. Mix through with chimichurri and kale. Season with salt and pepper and serve.
Grilled Haloumi Salad
In a non-stick pan on medium heat, add olive oil then sliced haloumi and colour on both sides (approximately 1 minute each side).
Transfer haloumi into a bowl. Add tomatoes and basil then serve immediately.
Poached Eggs
Place water in a pot over high heat and bring to the boil. Reduce to low-medium heat until water comes to a light simmer, then add vinegar to water.
Crack eggs into a coffee cup or ramekin then gently poor eggs into the water. Cook eggs for about 4-5 minutes, then gently remove with a slotted spoon.
