WEEKEND SHARING BRUNCH BOARD

Ingredients

FOR THE CRISPY POTATOES

• 2 Large Rooster potatoes, cut into cubes, leaving the skin on
• 1 tbsp Olive oil
• A sprinkle Sea salt and freshly ground black pepper

FOR THE BALSAMIC TOMATOES

• 6 Large tomatoes, quartered
• 1 tbsp Olive oil
• 2 tbsp Balsamic vinegar

FOR THE SPICED SCRAMBLED EGGS

• 30g Butter
• 1 tsp Garam masala
• 1/2 tsp Ground turmeric
• 8 Eggs

FOR THE VEGETABLES AND HALLOUMI

• 1 tbsp Olive oil
• 1 Onion, cut in half and sliced
• 2 Garlic cloves, crushed
• 1 Red pepper, cut in half, deseeded and cut into chunks
• 1 Yellow pepper, cut in half, deseeded and cut into chunks
• 250g Mushrooms, cut in half
• 250g Baby spinach leaves
• 2 tbsp Soy sauce
• 225g Halloumi cheese, cut into thick slices

TO SERVE

• 4 Large flatbreads

Method

1. Preheat air fryer to 200°C (oven option available)
2. Toss the cubed potatoes in olive oil and season. Cook in the air fryer for 20 minutes until crisp.
3. Place the tomato quarters into the air fryer with the olive oil and balsamic vinegar and season. Cook for 6-7 minutes until soft and slightly charred.
4. Heat the olive oil in a large frying pan and fry the onion until soft. Add the garlic and peppers and cook for 1-2 minutes before adding the mushrooms. Cook until golden.
5. Add the soy sauce and baby spinach leaves. Stir, and cook for another 2-3 minutes until the spinach wilts. Season.
6. Remove from the pan and place in a serving dish. Cover and keep warm.
7. Melt the butter in the same frying pan and fry the halloumi until crisp and golden. Remove from the pan and keep warm.
8. Return the frying pan to a medium heat. To scramble the eggs, lightly whisk the eggs together in a bowl and pour into the pan. Stir continuously until soft and just cooked.

TO SERVE

Arrange the crispy potatoes, balsamic tomatoes, onions, peppers, and mushrooms, fried halloumi, and scrambled eggs onto a large serving board with the large flatbreads.