BROAD BEAN, SMASHED EGG & HALOUMI

It's not always blended breakfast around here. I love a lip smacking tasty hearty breakky as much as the next girl. This beautiful breakfast hits the spot for protein, greens overload and aall of the deliciousness.

One of the stars of this dish is the under-appreciated radish, a crunchy, watery cruciferous with a punchy peppery hit. No-one told me as a kid to "eat your radishes!" - but maybe they should've, because they are so good for you! They are cooling, rich in Vitamin C, and a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fibre. In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

Anyways, here's the recipe for this delightful meal, ideal for breakfast, lunch or dinner really! This is gorgeous. If I do say so myself...

Ingredients

• 1 big handful of rocket
• 1 bug handful baby watercress
• 3 baby radishes, sliced paper thin
  
• 4 Spring Onions, chopped
• ½ red onion, thinly sliced
• 1 cup Broad beans (I used frozen)
  
• 100g haloumi (omit if you don't do dairy, or use nut cheeze!)
  
• Poached eggs (1 per person)
• Slivered Almonds and Olive Oil to garnish

Method

Slice your radishes, chop your spring onion and red onion and peel the outer skin off your broad beans. If frozen it's easiest to let them sit in some warm water before you do this. Bring some salty water to a vigorous boil and using a sieve, and dip in the boiling water for about 20 seconds, then lift them out and plunge into a bowl of cold water.

If including eggs, add a splash of white vinegar to the already boiling water and use it to poach your eggs. Three minutes and gently lift out to rest on a clean tea towel.

In a pan, place thin slices of haloumi and cook until golden on each side. Remove haloumi and add spring onions and red onion. Sauté until soft.

Place rocket and watercress in a bowl and toss with red onion, spring onion, broad beans and raw radishes.

Arrange salad and haloumi pieces onto plates. Place poached egg on top and ‘smash’ the yolk so it runs into the salad to become part of your dressing. Drizzle over a little cold pressed olive oil and slivered almonds. Season.

Serves 4