Recipe by: Good Food Everyday with Gary Mehigan
Grilled Cyprus Style Haloumi and Asparagus, Soft Boiled Egg, with Dukkah
Ingredients
- 6 Eggs, at room temperature
- 16 Asparagus spears, trimmed
- 2 x 180gm Riverina Dairy Cyprus Style Haloumi cut into 1 cm slices
- 1 tbsp Extra Virgin Olive Oil
- Flaked Salt
- Rye Bread thinly sliced for Croutons (optional)
Dukkah Spice Ingredients (makes ¾ cup)
- 2 tbsp Sesame Seeds
- 70 g Hazelnuts roughly chopped
- 3 tbsp Coriander Seeds
- 3 tbsp Cumin Seeds
- ½ tsp Fennel Seeds
- ½ tsp smoked Paprika or aleppo pepper
- 1 tsp freshly ground Black Pepper
- 1tsp flake Salt
- 1 Lemon cut into wedges optional
Grilled Cyprus Style Haloumi and Asparagus, Soft Boiled Egg, with Dukkah
Step 1. Put the sliced rye bread on the Braun MultiGrill 9 Contact Grill (CG9160SL) for 3-4 minutes or until toasted.
Step 2. For the Dukkah, heat a small nonstick frying pan over a medium heat. Cook the Sesame Seeds stirring for one to two minutes or until lightly toasted. Add remaining spice ingredients and cook stirring for a further 2-3 minutes or until aromatic and slightly golden. Transfer to Braun Powerblend 9 Jug Blender (JB9042BK) and blend until smooth.
Step 3. Bring a saucepan of water to the boil over medium heat. Gently add eggs and cook for 6 minutes. Remove the eggs and immediately place into cold or iced water to cool, peel, cut them in half and set aside.
Step 4. Meanwhile, heat the Braun MultiGrill 9 Contact Grill (CG9160SL) or a grill plate to medium heat and brush the asparagus with Olive Oil and season the asparagus with a little pinch of Salt.
Step 5. Slice Riverina Cyprus Style Haloumi 2,3cm chunks brush with olive oil, a pinch of salt and pepper and onto the Braun MultiGrill 9 Contact Grill (CG9160SL) for 2-3 minutes each side or until Haloumi is golden and soft.
Step 6. Arrange the asparagus, Haloumi and Eggs onto a platter, add a pinch of pepper, sprinkle generously with Dukkah, drizzle with Olive Oil and serve with the Rye Croutons.
