Halloumi And Watercress Brunch Salad (Vegetarian).
Lazy weekends are the ideal time to make the perfect brunch. So, if you’re looking for a recipe for a leisurely repast, and one that is nutritious and delicious too, these three new watercress recipes are certain to appeal.
Halloumi and Watercress Brunch Salad; Baked Egg Avocado Watercress Boats; and Chorizo, Cheese and Watercress Toastie are easy to prepare, quick to cook and are bursting with flavour. Using watercress, grown in flowing spring water in beds from around Hampshire and Dorset, the recipes are nutritious as well as delicious. The peppery leaf contains over 50 essential vitamins and minerals and gram for gram more calcium than milk, more folate than banana, more vitamin c than oranges and more vitamin E than broccoli – it’s the original superfood.
But what makes watercress especially good for brunch is that its packed full of antioxidants, ideal to mop up the free radicles produced as a result of the night before! It’s also high in fibre, iron and vitamin C without which the body cannot effectively absorb plant-sourced iron. Everything you need to start the day well, which after all, is what brunch is all about, often after an excessive night before!
So, whether you’re brunching with friends, enjoying a romantic brunch with your partner, getting together with the family, or treating yourself to some ‘me’ time, brunch is a time to pause for breath after a frantic week. Simply take time to enjoy the flavours of these recipes and discover that brunch time is the best time!
How To Make Halloumi and Watercress Brunch Salad (Vegetarian):
Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
- 2 x 85g bags watercress
- 1 block halloumi, cut into 1-inch cubes
- 4 slices sourdough bread
- 1 large avocado, halved and sliced
- 4 tomatoes
- 4 free-range eggs
- 50ml distilled malt vinegar (malt vinegar and white wine vinegar could also be used)
- Olive oil
- Salt and pepper
- Mixed seeds, i.e. pumpkin seeds, sesame seeds, pine nuts
Method:
- Pre-heat the oven to 180ᵒC. Halve the tomatoes and place onto an oven tray. Drizzle with olive oil, then season with salt and pepper. Place into the oven and roast for 10 minutes, or until cooked through.
- Place a large pan of water on high heat and add in the vinegar. Bring to the boil. While the water boils prepare your other ingredients.
- Place a frying pan over medium-high heat and add in a splash of oil. Once the oil is hot throw in the halloumi and pan-fry, moving occasionally so that the cubes are golden on all sides.
- Crack the eggs into mugs or ramekins, then reduce the boiling water to a simmer and gently tip in the eggs. Cook for 3 minutes 30 seconds, then remove from the water with a slatted spoon and allow to drain on a kitchen towel.
- Toast the sourdough, then place a slice on the side of each of the four plates. Place half a bag of watercress onto each plate, then arrange the tomatoes, avocado and halloumi on top. Top with a perfectly poached egg, then scatter over with mixed seeds and nuts and serve!
Recipes courtesy of Watercress. For more recipe inspiration and to find out more about the health benefits of watercress, visit Watercress.
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