Avocado & leaf salad
This light summery salad makes the perfect side to beefburgers or spare ribs
Pumpkin, halloumi & chilli omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive or rapeseed oil
- 175g halloumi cheesesliced
- 500g pumpkin or butternut squashdiced
- 2 red chilliesseeded and finely chopped
- 1 garlic clovefinely chopped
- 2 tsp cider or balsamic vinegar
- small bunch mintroughly chopped
- 6 eggsbeaten
Nutrition: per serving
- kcal339
- fat27g
- saturates10g
- carbs3g
- sugars3g
- fibre1g
- protein21g
- salt1.92g
Method
step 1
Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
step 2
Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.
