Green Eggs with Halloumi & Herbs

Cook the halloumi & greens

• Cube the halloumi, chop the spring onions, shred the spinach.
• Heat a little oil or fat in a medium non-stick frying pan over a fairly high heat. Add the halloumi and sizzle until starting to brown on the underside. Turn and cook until golden on the other side.
• Add the spring onions and the shredded spinach to the pan and sweat, stirring occasionally, until wilted.
• Stir in the frozen peas and cook with the greens, tossing or stirring occasionally, for 3–4 minutes until the veg are tender.
• Tip the veg and halloumi out onto a plate and set aside. Lower the heat under the pan.

Cook the eggs

• Beat the eggs together lightly in a bowl, seasoning with salt and pepper.
• Add a little extra oil or knob of butter to the pan and once it is melted and foaming, pour in the beaten egg.
• As it starts to set at the edges, use a spatula or wooden spoon to stir the set egg back into the wet egg. Keep stirring now and then until the eggs are scrambled as soft or firm as you like.

Finishing the dish

• Add the veg and halloumi back to the pan to warm through then divide between warmed plates.
• Sprinkle over the chopped fresh chives. Finish with a grinding of black pepper.