Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 150grams green beans, trimmed, blanched
- 1 bunch parsley, leaves picked (see tip)
- 4 roma tomatoes, cut into wedges
- 1/3 cup extra virgin olive oil
- 1 lemon, zested (juiced)
- 1 lemon, cut into wedges (to serve)
- 1/2 cup green sicilian olives, pitted, chopped
- 2teaspoons dijon mustard
- 4 eggs, at room temperature
- 1/4 cup oregano leaves
- 250grams haloumi, thickly sliced
- 250grams mini sweet potatoes, scrubbed
Nutrition per serving
2400kJ / 572Cal
2400 Kilojoules or 572 Calories
28% of daily energy intake*
Protein
21.4grams
Fat
41.5grams
Carbs
20.3grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Bring a saucepan of water to the boil over medium-high heat. Add sweet potato and cook for 12 minutes or until tender. Remove with tongs and set aside to cool. Meanwhile, add eggs to the boiling water and cook for 7 minutes for soft boiled. Set aside.
Step 2 of 3
Combine 1/4 cup of the oil, mustard, lemon juice and zest in a small jug. Season to taste and set aside. Heat remaining oil in a non-stick frying pan over medium-high heat. Add halloumi and cook for 2 minutes each side or until golden.
Step 3 of 3
Slice sweet potatoes and peel and halve eggs. Combine all ingredients in serving bowls. Drizzle with dressing and serve with lemon wedges.
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