A vibrant Halloumi & Egg Mediterranean nourish bowl combining grilled halloumi, runny eggs, fresh vegetables, and a lemon-oregano dressing.

Scale

2 slabs halloumi (approx 200g)

2 large eggs

2 cups mixed greens (spinach, arugula, lettuce)

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, thinly sliced

1 tbsp extra virgin olive oil

Juice of ½ lemon

1 garlic clove, minced

1 tsp dried oregano

Salt and pepper to taste

Optional: fresh herbs (mint, parsley)

1. Slice and pat halloumi dry.

2. Whisk olive oil, lemon juice, garlic, oregano, salt & pepper in a bowl.

3. Toss greens, tomatoes, cucumber, onion in half the dressing.

4. Heat a nonstick pan and cook halloumi ~2–3 min per side until golden.

5. Cook eggs (poach, soft-boil or fry) to preferred doneness.

6. Assemble bowl: greens + vegetables, top with halloumi slices, then egg.

7. Drizzle remaining dressing and garnish with fresh herbs.

Do not crowd halloumi when cooking.

Drain vegetables so they don’t sog the bowl.

Cook eggs fresh when possible for best texture.

Keywords: Halloumi & Egg Mediterranean, nourish bowl, halloumi bowl recipe