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Charred halloumi with green beans, quails’ eggs, tomatoes and olives
Serves 4-6 Starters and mains
Ingredients
- 150g green beans
- 1tbsp olive oil
- 250g halloumi, sliced
- 12 quails’ eggs, hard-boiled
- 2 red onions, thinly sliced
- 1 bulb fennel, cut into slivers
- 150g baby plum tomatoes
- 30g black olives, halved
- 30g green olives, halved
- 1 preserved lemon, skin finely shredded (discard the pulp)
- 2tbsp flat-leaf parsley, finely chopped
- 2tbsp mint, finely chopped
- 2tbsp coriander, finely chopped
- small handful of pea shoots
For the mimosa dressing
- 3tbsp olive oil
- 2tbsp sunflower oil
- 1tbsp chardonnay vinegar
- 1⁄4 garlic clove, sliced
- 1 sprig tarragon, leaves chopped
- squeeze of lemon juice
Method
To make the dressing, shake the ingredients together in a jam jar with some salt and pepper. Ideally do this the day before to allow flavours to infuse. Strain and mix well before use. Top and tail the beans, then blanch in salted boiling water until tender. Drain and refresh in iced water. Heat the oil in a heavy-based frying pan until hot, then fry the halloumi over a medium heat until golden. To serve, combine the halloumi with all the other ingredients in a large bowl and dress with the mimosa dressing. Mix well to combine, season to taste and pile high in bowls. Peel and slice each egg in half lengthways and arrange on top of each portion. Finish with a few pea shoots.
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