Halal Brunch Recipe

Quick pickle

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine white wine vinegar, water, sugar and 1/2 tsp salt. Heat just until sugar and salt dissolve and liquid is warm (about 2–3 minutes). Pour hot brine over onions, press down so submerged, cool to room temperature, then refrigerate for at least 15 minutes before serving (can be made up to 2 days ahead).

Prepare aromatics

Heat 2 tbs olive oil in a medium skillet or shallow saucepan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Toast spices

Add ground cumin, ground coriander, smoked paprika, turmeric and crushed red pepper flakes to the pan. Stir continuously for 30–60 seconds to bloom the spices and avoid burning.

Build the stew

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add rinsed chickpeas, canned diced tomatoes (including juices) and 1 cup stock. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens slightly and chickpeas absorb flavors.

Finish

Stir in 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro or parsley. Keep warm while you finish other components.

Prepare halloumi

Pat halloumi slices dry with paper towel. Heat 1 tbs olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Fry halloumi

Add halloumi slices in a single layer (work in batches if needed). Fry 2–3 minutes per side until golden-brown and crisp on edges. Transfer to a plate and keep warm.

Assemble greens

In a bowl toss mixed salad greens, halved cherry tomatoes, chopped mint, lemon zest, 2 tbs extra virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity with a squeeze of lemon if desired. Arrange dressed greens on a serving platter and top with warm halloumi slices.

Toast bread

Toast or grill the 4 slices of bread until crisp and golden (2–3 minutes per side under broiler or in a toaster oven).

Spread labneh

Spread about 1/4 cup labneh on each slice (or distribute evenly). Drizzle each with a scant 1/4 tsp extra virgin olive oil and sprinkle ~3/4 tsp dukkah over each slice (reserve a little for serving).

Cook eggs

Bring a small pot of water to a rolling boil. Gently lower eggs into boiling water and cook for 6 minutes for jammy yolks (7 minutes for slightly firmer). Immediately transfer eggs to an ice bath for 2 minutes, then peel carefully.

Season eggs

Halve eggs and season with a pinch of salt and a small pinch of red pepper flakes if using.

Reheat the chickpea stew briefly if needed. On a large platter or family-style board, place the dressed greens with halloumi, bowl of warm spiced chickpea & tomato stew, dukkah labneh toasts, pickled red onions, and halved soft-boiled eggs. Garnish stew and plate with extra chopped parsley or cilantro, lemon wedges and an additional sprinkle of dukkah and red pepper flakes to taste.

Serve immediately so halloumi is warm and toasts remain crisp. Leftover stew keeps covered in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water or stock.