Sunday Salad Brunch Bowl

Salads & Sides

Sunday Salad Brunch Bowl

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Sunday Brunch Bowl Melissa Hemsley

The perfect lazy, throw together meal, I made this salad bowl a few Sundays in a row and so started calling it the Sunday Brunch Bowl although it would be delicious any time of day. If you’re working from home & need inspiration to throw things together then let this be that! Use any hummus (I had a leftover red pepper one I’d made a few days previously but this Green Dip would be delish too) and any herbs, salad you like.

Method

1. Start by hard boiling your eggs for about 7 minutes, I like the yolks to still feel ‘jammy’. Then run under cold water and peel once cool enough to handle.

2. Use a peeler to ribbon the cucumber and then toss in a small bowl with the lemon juice and a little pinch of sea salt for a ‘quick pickle feel’.

3. Prepare everything else by building up your salad bowl. Then heat up a frying pan and fry the halloumi cubes on each side for about 2 minutes until golden and add to your bowl along with the eggs, pickled cucumber and drizzle any leftover lemon juice from the pickle on top of the veg and drizzle olive oil on the tomatoes and sprinkle salt & pepper, herbs and seeds over everything to serve.

Ingredients

100g halloumi, roughly cubed
2 ripe tomatoes, thickly sliced or chopped
Handful radishes/celery/fennel, something crunchy
½ cucumber or 1 carrot
2 eggs
Dollop of hummus
Herbs – fresh like parsley or mint and dried herbs like oregano or za’atar
Juice of ½ lemon
Drizzle extra virgin olive oil
Sea salt & pepper
Toppings
sesame seeds or pumpkin seeds

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