Couscous, Haloumi and Poached Egg Salad


  • 4 Farm Pride eggs
  • 150g (3/4 cup) wholemeal couscous
  • 250ml (1 cup) boiling water
  • 2 tablespoons extra virgin olive oil
  • 2 bunches asparagus, trimmed
  • 1 tablespoon white vinegar
  • 225g haloumi, sliced
  • 2 green shallots, thinly sliced
  • 1 lemon, rind finely grated, cut into wedges
  • Baby mint leaves, to serve



  1. Place the couscous in a heatproof bowl. Pour over the boiling water and 2 tsp of the oil. Cover. Stand for 5 minutes or until absorbed. Fluff with a fork.
  2. Meanwhile, place the asparagus in a bowl. Cover with boiling water. Stand for 2 minutes or until tender crisp. Drain. Refresh under cold running water.
  3. Bring a saucepan of water to the boil over high heat. Add the vinegar. Reduce heat to low. Use a large spoon to stir water into a whirlpool. Carefully crack the eggs into whirlpool. Cook for 3 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer the eggs to a plate lined with paper towel to drain.
  4. Heat a chargrill on medium-high. Cook the haloumi, turning, for 1 minute or until charred. Place the couscous, asparagus, haloumi, shallot and rind in a bowl and toss gently to combine. Divide mixture among plates.
  5. Top salad with an egg. Drizzle with the remaining oil. Sprinkle with the mint. Season. Serve with lemon wedges.

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