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Vegetarian Hangover Cure
2 tomatoes, cut in half horizontally 1 tsp sugar 1 tsp curry powder salt and ground black pepper 80g / 2¾ oz haloumi, cut into 1cm-thick / ½-inch-thick slices 2 handfuls spinach 2 eggs To serve (optional) toasted bread 2 tbsp tomato relish
© Annabel Langbein Media
To serve (optional)
Mix sugar, curry powder, salt and ground black pepper on a saucer and dip cut side of tomatoes into the mixture. Pan-fry in a little olive oil until softened (about 2 minutes each side).
Pan-fry haloumi in a little olive oil until golden (1-2 minutes each side). Drain on a paper towel. Place spinach in a pot with a little water, cook until just wilted then drain well and season to taste with salt and ground black pepper.
Bring a pot of lightly salted water to a gentle simmer, break in eggs and cook until just set (about 3-4 minutes). Serve on warmed plates with tomatoes, haloumi and spinach. Delicious with toasted bread and tomato relish on the side.
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