Grilled Cyprus Style Haloumi and Asparagus, soft boiled egg, with dukkah

Name: Grilled Cyprus Style Haloumi and Asparagus, soft boiled egg, with dukkah
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 6 eggs, at room temperature; 16 asparagus spears, trimmed; 2 x 180g Cyprus Style Haloumi, cut into 1cm slices; 1 tbsp extra virgin olive oil; Flaked salt; Rye bread thinly sliced for croutons (optional); Dukkah: 2 tbsp sesame seeds; Dukkah: 70g hazelnuts, roughly chopped; Dukkah: 3 tbsp coriander seeds; Dukkah: 3 tbsp cumin seeds; Dukkah: 1/2 tsp fennel seeds; Dukkah: 1/2 tsp smoked paprika or aleppo pepper; Dukkah: 1 tsp freshly ground black pepper; Dukkah: 1 tsp flake salt; 1 lemon, cut into wedges (optional)

With

Gary Mehigan

SERVES

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Ingredients

6 eggs, at room temperature
16 asparagus spears, trimmed
2 x 180g Cyprus Style Haloumi, cut into 1cm slices
1 tbsp extra virgin olive oil
Flaked salt
Rye bread thinly sliced for croutons (optional)
Dukkah: 2 tbsp sesame seeds
Dukkah: 70g hazelnuts, roughly chopped
Dukkah: 3 tbsp coriander seeds
Dukkah: 3 tbsp cumin seeds
Dukkah: 1/2 tsp fennel seeds
Dukkah: 1/2 tsp smoked paprika or aleppo pepper
Dukkah: 1 tsp freshly ground black pepper
Dukkah: 1 tsp flake salt
1 lemon, cut into wedges (optional)

Method

Put the sliced rye bread on a contact grill for 3-4 minutes or until toasted.
For the dukkah: heat a small nonstick frying pan over a medium heat. Cook the sesame seeds stirring for one to two minutes or until lightly toasted. Add remaining spice ingredients and cook stirring for a further 2-3 minutes or until aromatic and slightly golden. Transfer to a blender and blend until smooth.
Bring a saucepan of water to the boil over medium heat. Gently add eggs and cook for 6 minutes. Remove the eggs and immediately place into cold or iced water to cool, peel, cut them in half and set aside.
Meanwhile, heat a grill plate to medium heat and brush the asparagus with olive oil and season with a little pinch of salt.
Slice the Cyprus Style Haloumi into 2-3cm chunks, brush with olive oil, a pinch of salt and pepper and grill for 2-3 minutes each side or until haloumi is golden and soft.
Arrange the asparagus, haloumi and eggs onto a platter, add a pinch of pepper, sprinkle generously with dukkah, drizzle with olive oil and serve with the rye croutons.

Gary Mehigan

Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.