for 4 people

Bulgur wheat

1 tbsp	olive oil
150 g	bulgur
4 dl	water
¾ tsp	salt

Poached eggs

1 ½ litre	water
1 dl	white wine vinegar
4	fresh eggs
a little	sea salt

Halloumi

1 tbsp	olive oil
250 g	halloumi, cut into approx. 1 cm cubes
½ tsp	nutmeg

To serve

½ bunch	parsley, torn into pieces
200 g	sour single cream
2 tbsp	apricot jam

How it's done

Bulgur wheat

Heat the oil in a pan. Sauté the bulgur wheat for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 8 mins., season with salt.

Poached eggs

Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time into small bowls, carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain, season with salt.

Halloumi

Heat the oil in a non-stick frying pan. Fry the halloumi for approx. 2 mins. Sprinkle with the nutmeg.

To serve

Plate up the bulgur wheat and halloumi with the poached eggs, garnish with the parsley, mix the sour single cream with the apricot jam and serve alongside as a dip.

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