Tabbouleh with Halloumi and a Jammy Egg

Ingredients

• 4 ripe tomatoes, roughly chopped
• ½ cucumber, diced
• 2 spring onions, finely sliced
• 1 bunch soft herbs, (coriander, parsley, dill or chives), finely chopped
• 300g precooked quinoa, or bulgar wheat or a mix
• 2 lemons
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil, plus extra 1 tsp
• 3 tbsp mixed seeds
• 225g halloumi, cut into chunks
• 1 tbsp honey
• 4 Enriched eggs