Colourful Avocado & Halloumi (v) Recipe

Make batter

In a small bowl whisk together flour, baking powder and salt. In another bowl beat the egg with milk, then pour into dry ingredients and whisk until just combined; a few small lumps are fine. Stir in 1 tsp vegetable oil.

Heat a non-stick frying pan over medium heat. Lightly oil the pan or brush with a little butter. Pour batter (about 2-3 tbs) to form one pancake roughly 10cm/4in across. Cook until bubbles form on surface and edges set, about 1–2 minutes, then flip and cook 30–45 seconds until golden. Keep warm on a plate while you cook remaining batter (this quantity makes 2 small pancakes).

Slice halloumi into 6–8mm (1/4in) thick slices. Pat dry with paper towel to remove excess moisture.

Heat a non-stick or cast-iron pan over medium-high heat and add 1 tbs olive oil. When hot, add halloumi slices in a single layer and grill for 2–3 minutes per side until golden brown and crisp edges form. Transfer to a plate and keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork so texture remains slightly chunky. Add lemon juice, 1/4 tsp sea salt, 1/8 tsp black pepper and chilli flakes; mix to combine and taste-adjust seasoning.

Crack 3 large eggs into a bowl, season with a pinch (about 1/4 tsp) sea salt and a grind of black pepper, and beat lightly with a fork until combined.

Heat a small non-stick pan over low-medium heat and add butter (15g). When butter has melted and begins to foam but not brown, pour in eggs. Stir gently and continuously with a spatula, scraping the pan bottom, until soft curds form and eggs are just set but still moist, 2–3 minutes. Remove from heat slightly early as residual heat will finish them.

In the same pan used for halloumi (wipe out if needed) add remaining 1 tbs olive oil and heat over medium. Add baby spinach and sauté, stirring, until wilted, 1–2 minutes. Season with a pinch (about 1/4 tsp) sea salt and a grind of black pepper.

Place the warm pancake(s) on a serving plate. Spoon smashed avocado onto pancake, spreading slightly but leaving room for other components.

Top with a portion of scrambled eggs beside the avocado, then arrange 3–4 slices of grilled halloumi on top or alongside. Add the sautéed spinach next to the eggs/halloumi.

Drizzle 2–3 tbs maple syrup over the pancake and a little around the plate for sweetness contrast. Scatter torn coriander/microgreens over the dish and finish with extra lemon wedges on the side. Taste and adjust with extra salt, pepper or a squeeze of lemon if needed.