This recipe is part of a series I've done for Fisher & Paykel.
NB: this is vegetarian! But so full of flavour. But also I’m not going to stop you if you want to add bacon.
You will need:
Plenty of neutral cooking oil
Plenty of flaky sea salt
1 brown onion
1 block of haloumi
Good olive oil
White wine vinegar
A decent bunch of flat leaf parsley
A decent bunch of fresh mint
Other soft herbs should you desire it: a little basil, maybe some coriander
Half a small head of cauliflower
About two cups of mushrooms, chopped into thick slices
1 tbsp butter
1 tbsp balsamic vinegar
1 crushed clove of garlic
Nuts and seeds: I went with flaked almonds, sunflower seeds, black sesame seeds. But do what your heart tells you.
3 free range eggs
The salad itself is a matter of assembly and timing. I would put the cauli in the oven, then do the onions. Then boil the eggs and set aside in cold water. Then gently tear the herbs, and add to a bowl with the seeds. Then fry the mushrooms in balsamic and set aside, or keep warm in the oven. Then fry the haloumi, and add it to the bowl of herbs with all other ingredients, and the dressing. I would then peel the eggs very carefully and heat the oil. I would then gently toss the salad and place in serving bowls. I would then crumb and fry the eggs, and serve immediately on top of the salad. Go forth!
For the crispy onions:
We are letting our main man Yotam Ottolenghi guide us: these onions are from his excellent Mejadra rice recipe
1 cm (when poured in your pan) neutral cooking oil
1 large brown onion, sliced
1 generous sprinkle sea salt
Thinly slice the onions. Heat the oil in a heavy based saucepan or frying pan. When very hot, carefully add the onion. Fry for about 5 minutes, stirring occasionally with a slotted spoon, untl they’re golden. Remove from the oil with the spoon and place in a colander lined with a paper towel. Sprinkle with sea salt and set aside until you’re ready to assemble.
For the cauliflower:
Cauliflower gets the nod because it adds to the salad being filling, without being too starchy or carby (as much as I love starch and carbs)
Place florets in a roasting dish and drizzle with a little oil, flaky sea salt, and chilli flakes. Grill on a high heat for about ten minutes, then set aside.
For the dressing:
2 tbsp good quality olive oil
1 tbsp white wine vinegar
Juice of half a lemon or lime
I would not even bother whisking them together, but simply drizzle them all over when you’re ready.
For the mushrooms:
Heat the butter in a frying pan on a medium heat, and once it’s mostly melted, add the mushrooms and a little drizzle of olive oil. Increase the heat, season, add the balsamic, and the garlic. Stir well and cook until soft and there’s no more liquid in the pan.
For the haloumi:
Cut you haloumi into strips. Using your same frying pan, heat a very small drizzle of oil to a medium-high heat. Add the haloumi and move around the pan a little, to try and get a crisp edge. Add a squeeze of lemon juice. Flip over carefully and continue to fry.
For the eggs!
Boil two of the eggs in a small saucepan for 5-6 minutes. Remove from the water and run under cold water, then sit them in cold water for 5-10 minutes. Carefully peel.
Take a raw egg and gently whisk it and place in a small bowl. In another small bowl, place the breadcrumbs. NB: you could make your own breadcrumbs, or add parmesan, or chilli flakes, or anything really! Once you start, the world will be your eggy-crumbed oyster.
Heat some neutral cooking oil in a small saucepan (note: you could re-use your onion oil here) - you want a couple of centimetres in the pot. Once it’s at a high heat, take a boiled egg, roll it in raw egg (weird I know, but work with me here) then roll in breadcrumbs. Gently place in the oil with a slotted spoon, and allow to cook until golden, flipping it over part way through. This won’t take long! Repeat for both, place atop your assembled salad and serve and enjoy.