Alexis Duchêne's halloumuffin

A semi-healthy summer pick-me-up

Once again, we’ve got our hands on another exclusive vivifying recipe from Cuites: 60 recettes faciles pour lendemains difficiles. This time, chef Alexia Duchêne shares a brilliantly simple way to use up that halloumi you’ve got at the back of the fridge.

For two people


Two English muffins
Two eggs
One cucumber
One lemon
A few coriander leaves
Two tablespoons of harissa
100g halloumi
Olive oil
Sea salt


Using a mandolin, cut the cucumber into 2mm-thick slices. Mix with the yoghurt, one tablespoon of olive oil, a little lemon juice and some salt.

Cut the halloumi into 1cm slices and brown in a saucepan with a dash of olive oil.

Slice the muffins in two and toast.

Fry the eggs, making sure the yolks remain nice and runny, the whites almost translucent.

Assemble each sandwich, with a slice of muffin, a slight layer of harissa, some cucumber mixture, slices of halloumi and the egg. Top with a few coriander leaves, lemon juice and a little sea salt. Finally, place the other half of the muffin on top, and you’re ready to go. Bon appétit!

This recipe is taken from the book Cuites: 60 recettes faciles pour lendemains difficiles, written by Victoire Loup and published by Human Humans.

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