Recipe by: www.uncletobys.com.au
Servings: 2
Cook Time: 15mins
Prep Time: 10mins
Ingredients
- 2 free-range eggs
- 1 tablespoon extra virgin olive oil
- 200g halloumi, sliced into wedges
- 2 cups kale leaves, stem removed and roughly torn
- ½ small avocado, sliced in half
- 2 tablespoons roasted, unsalted almonds, roughly chopped
- 1 tablespoon pumpkin seeds
- ½ lemon, sliced into wedges, to serve
PESTO OATS
- 1 cup UNCLE TOBYS Traditional Rolled Oats
- 500ml chicken or vegetable stock
- 20g salted butter
- ½ lemon, juiced
- ½ teaspoon sea salt
- Pinch black pepper
- 2 tablespoons basil pesto
Method
- Fill a medium saucepan with water and place over high heat. Once boiling, add in the eggs. Cook, undisturbed for 6-8 minutes (6 minutes for soft-boiled or 8 minutes for hard-boiled). Remove with a slotted spoon and run under cool water until the eggs are cool to touch. Peel and slice in half.
- Add kale into a bowl and drizzle over the remaining olive oil and season with a pinch of salt. Massage until tender.
- Heat a large frying pan over medium-high heat. Add in half of the olive oil. Once hot, add in the halloumi slices and cook for 3 minutes on each side, until golden brown. Set aside for serving.
- Add oats, stock, butter, salt and pepper to a medium saucepan over low-medium heat. Cook, stirring for 5 minutes, or until the oats are tender, but still have a little texture. Add additional water if needed to keep the oats quite loose and not gluggy.
- Divide the oats between two serving bowls. Stir through the pesto on the top in a swirl. Top with the soft boiled eggs, massaged kale, a wedge of avocado, a sprinkle of the almonds and pumpkin seeds and serve with a lemon wedge.