Zucchini and Chimichurri Breakfast Bowl with Poached Eggs and Grilled Haloumi, Basil and Cherry Tomato Salad




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.
Grilled Haloumi Salad

  • 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



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.