Ingredients:
Free Range Egg
Halloumi
Coconut Oil
Sun dried Tomatoes
Fresh Basil
Fresh Spinach
Fresh Beetroot leaves
Fresh Chilli
Lemon
Pink Himalayan Crystal Salt
Ground Black Pepper
Method:
Cut Small Halloumi Wedges (Can be bigger or smaller, according to your taste)
Fry in a hot non stick pan using coconut oil until light brown. Continuously move the pan so that the halloumi does not stick.
While doing this fry one egg to your liking.
On a plate arrange a handful of Fresh Spinach mixed with a handful of baby beetroot leaves (These can be substituted for any salad type leaf you prefer)
Mix in some fresh basil and sprinkle with some fresh chilli for some bite.
To finish off plate the egg and halloumi interspersed with some sun dried tomatoes. Sprinkle with himalayan salt , black pepper and a squeeze of lemon juice. A little olive oil can be used if desired I just found that the sun dried tomatoes had enough already. I use really nice oiled and herbed sun dried tomatoes from my local veggie store.