Couscous, haloumi and poached egg salad

Haloumi is delicious grilled and tossed through the salad with fresh mint.

Recipe «Couscous, haloumi and poached egg salad» presented in category Recipes / Eggs, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 150g wholemeal couscous, 250ml boiling water, 2 tbsp extra virgin olive oil, 2 bunches asparagus, trimmed, 1 tbsp white vinegar , 4 eggs, 225g haloumi, sliced, 2 green shallots, thinly sliced , 1 lemon, rind finely grated, cut into wedges, Baby mint leaves, to serve.

Ingredients:

• 150g wholemeal couscous 
• 250ml boiling water 
• 2 tbsp extra virgin olive oil 
• 2 bunches asparagus, trimmed 
• 1 tbsp white vinegar 
• 4 eggs 
• 225g haloumi, sliced 
• 2 green shallots, thinly sliced 
• 1 lemon, rind finely grated, cut into wedges 
• Baby mint leaves, to serve 

Instructions

1. Place the couscous in a heatproof bowl. Pour over the boiling water and 2 tsp of the oil. Cover. Stand for 5 minutes or until absorbed. Fluff with a fork.
2. Meanwhile, place the asparagus in a bowl. Cover with boiling water. Stand for 2 minutes or until tender crisp. Drain. Refresh under cold running water.
3. Bring a saucepan of water to the boil over high heat. Add the vinegar. Reduce heat to low. Use a large spoon to stir water into a whirlpool. Carefully crack the eggs into whirlpool. Cook for 3 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer the eggs to a plate lined with paper towel to drain.
4. Heat a chargrill on medium-high. Cook the haloumi, turning, for 1 minute or until charred. Place the couscous, asparagus, haloumi, shallot and rind in a bowl and toss gently to combine. Divide mixture among plates.
5. Top salad with an egg. Drizzle with the remaining oil. Sprinkle with the mint. Season. Serve with lemon wedges.