Inspired by La Dinette in Muswell Hill
100g fresh or frozen spinach
1 bunch of dill
100g natural Greek yoghurt
4 slices of halloumi
4 teaspoons harissa
Salt, lemon zest (otional)
Wilt spinach on a teaspoon of butter or olive oil until there is hardly any liquid left.
Chop the dill and spinach until fine, mix it with the yoghurt. Season with salt and lemon zest.
Fry or poach the eggs, and grill the halloumi slices. Toast a slice of sourdough to serve with.
Add roughly two tablespoons of the spinach yoghurt on the plate. Arrange two eggs, two slices of halloumi on top, then drizzle with harissa. If there isn’t much harissa left in the jar, just add olive oil and shake well J
Serve with a slice of toast.