Honey-Glazed Halloumi, Avocado, Eggs & Grains with Tahini Dressing

This is fantastic for a weekend brunch or lunch. Eggs, fresh avocado, spiced grains and fried halloumi with a tangy sumac and sweet honey glaze all finished off with a velvety tahini dressing. It really is as delicious as it sounds!


In a pan of water over a medium heat boil the eggs for 8 minutes or according to your preference. Remove from the pan and rinse in cold water until cool enough to handle. Peel and set aside.

Meanwhile in a small bowl mix together the tahini and lemon juice. Add 2-3 tbsp cold water and stir until you have a dressing consistency.

Prepare the grains according to the packet instructions and fluff with a fork. Stir through the spring onion.

Sprinkle the halloumi slices with a little pinch of sumac. Add a drizzle of oil to a frying pan over a medium-high heat. Once hot add the halloumi slices and cook for 1-2 mins each side until golden. Drizzle over a little honey and cook for 1 minute.

Slice the eggs in half. Arrange the grains on two serving plates and top with 2 halves of egg, slices of halloumi and avocado. Drizzle with tahini dressing and scatter over the parsley.

TIP: finish off with a sprinkle of Aleppo pepper/Pul Biber or dried chilli flakes for a little kick.



  • 150g Halloumi, cut into 1cm slices
  • sumac
  • runny honey, for drizzling
  • 2 eggs
  • 1 avocado, sliced
  • 1 x pouch of Ainsley Harriott Turkish Couscous & Grains
  • 1 spring onion, finely sliced
  • 1 tbsp Tahini
  • juice of ½ lemon
  • 2 tbsp chopped fresh parsley