Halloumi Tomato Breakfast Plate

• 70g halloumi
• 1 boiled egg
• Cherry tomatoes
• Cucumber slices
• Olives
• Oregano

1. 1

   Place the egg in cold water, bring to a boil, and simmer 9–10 min for a firm hard-boiled egg. Transfer to cold water, peel, and halve.

2. 2

   Slice the halloumi about 1cm thick. Heat a dry non-stick pan over high heat. Fry the halloumi 1–2 min per side until deep golden on both sides. No oil needed.

3. 3

   Halve the cherry tomatoes. Slice the cucumber.

4. 4

   Arrange the halloumi, egg halves, cherry tomatoes, cucumber slices, and olives on a plate.

5. 5

   Scatter with a pinch of dried oregano and a grind of black pepper. Serve immediately.