Mediterranean Hummus and Halloumi Brunch Board

Prepare the hummus: Reserve 2 tablespoons of whole chickpeas for garnish. Place the remaining chickpeas into a blender or food processor with 4 tablespoons of the liquid from the can. Add the tahini, garlic, lemon juice, 4 tablespoons of extra virgin olive oil, and a generous pinch of salt. Blend until silky smooth, adding a splash more chickpea liquid if the consistency is too thick. Taste and adjust with more lemon or salt if needed.

Prepare the Mediterranean salad: In a medium bowl, combine the diced cucumber, red onion, black olives, diced tomatoes, and pomegranate seeds. Whisk together 2 tablespoons of olive oil, red wine vinegar, and dried mint, then toss with the vegetables. Season to taste. Keep the chopped parsley separate and toss it in just before serving to keep it fresh.

Cook the eggs: Bring a pot of water to a gentle boil. Carefully lower the eggs into the water and simmer for exactly 7 minutes for a jammy yolk. Immediately transfer the eggs to a bowl of ice-cold water to stop the cooking process. Once cooled, gently peel the eggs and set aside.

Fry the halloumi: Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the halloumi slices for about 3 minutes on each side until they are golden brown and crispy. Just before removing from the heat, drizzle the slices with honey and sprinkle with a pinch of dried chili flakes.