Medi Breakfast Recipe

Prepare honey-mascarpone

In a small bowl, combine the mascarpone and 1 tablespoon of honey. Stir until smooth and slightly loosened. Taste and add a tiny pinch of salt if desired. Set aside chilled.

Prepare and fry halloumi

Slice the halloumi into 8–10 slices about 0.5 cm thick. Heat 1 tablespoon oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Add the halloumi slices in a single layer (work in two batches if needed). Fry 1.5–2 minutes per side until golden brown and crisp edges form. Transfer to a plate lined with paper towel to drain briefly.

Plate feta

Cut the feta block into 6–8 thick slices or large chunks. Arrange on the serving plate near the fried halloumi; drizzle the remaining 1 tablespoon of honey over the feta just before serving.

Prepare tomato & cucumber

Core and dice the tomato into bite-sized wedges. Peel the cucumber if desired; slice into half-moons about 0.5 cm thick. Place in a bowl and toss lightly with 1 teaspoon olive oil, the juice of half a lemon (about 1 teaspoon), a pinch of salt and 1/4 teaspoon black pepper. Set aside.

Grill the pepper

Lightly char the bell pepper over a grill, gas flame, or under a broiler until the skin blackens and blisters all over (about 8–10 minutes), turning frequently. Transfer to a bowl and cover with plastic wrap or a lid for 5 minutes to steam (makes peeling easier). Peel away the skin, remove seeds and stem, and slice the pepper into strips. Toss the strips with 1 teaspoon olive oil and a small pinch of salt.

Prepare apricots

Slice dried apricots into halves or quarters depending on size. If they are very dry, briefly soak in warm water for 5 minutes, then drain.

Toast walnuts and dress olives

In a small dry skillet over medium heat, toast the walnuts for 2–3 minutes, shaking frequently, until fragrant and lightly browned. Remove and let cool. Pit the olives if needed, then toss olives with 1 teaspoon olive oil and 1 teaspoon red wine vinegar; season with a small pinch of salt and pepper.

Assemble vinaigrette for vegetables (optional)

If you prefer a more pronounced dressing for the tomato-cucumber mix, whisk together 1 teaspoon olive oil, 1/2 teaspoon red wine vinegar, a squeeze of lemon, and a pinch of salt and pepper; toss with the vegetables just before plating.

Arrange the plate

On a large serving board or plate, arrange the fried halloumi and feta (drizzled with honey) as focal points. Place the dressed tomato and cucumber beside them, add grilled pepper strips, the dressed olives, toasted walnuts and the sliced apricots distributed around. Spoon dollops of honey-mascarpone between the cheeses and vegetables so guests can spread or taste. Garnish with chopped fresh mint or parsley and grind a little extra black pepper over the halloumi.

Serve

Serve immediately while the halloumi is warm. Provide small forks or spoons and crusty bread or crackers on the side if desired.