Prepare all of the ingredients. Slice the halloumi and chop the chard stalks and then the chard leaves. Make the Sriracha mayo by mixing avocado oil mayonnaise with Sriracha.

Note: Instead of chard you can use spinach which you don't need to chop unless it's large leaves.

Add enough water to a pan to make sure the eggs can be fully submerged. Add a good pinch of salt and bring to a boil. Using a spoon, gently submerge the eggs into the boiling water. Cook for 6 to 7 minutes to get the yolks soft-boiled (runny yolk with cooked whites). If you prefer them hard boiled, cook for 9 to 10 minutes. When done take off the heat and add some cold water to stop the cooking process by keeping it just warm.

Note: Instead of duck eggs you can use 2 to 3 chicken eggs - the larger the better.

Meanwhile, grease a large skillet with half of the olive oil and cook the halloumi over a medium-high heat until crispy and browned, for 2 to 3 minutes. Turn on the other side and cook for another 2 to 3 minutes. Transfer to a plate and keep warm.

Grease the skillet where you cooked the halloumi with the remaining olive oil. Add the chopped chard stems and cook for a minute or two. Add the chard leaves and cook until just wilted, for 30 to 60 seconds. Remove from the heat.

To assemble the bowls, peel the cooked eggs and cut in half. Place in a bowl together with the cooked chard, grilled Halloumi slices and avocado. Drizzle with some lemon juice and serve with the Sriracha mayo. Season with salt and pepper to taste. Optionally, sprinkle with some red pepper flakes and serve while still warm.

Note: Make sure to check all the variations and swaps in the recipe tips!

1 pack Halloumi cheese (225 g/ 8 oz)

200 g chard or spinach (7.1 oz)

4 tbsp avocado oil mayonnaise (60 g/ 2.1 oz)

1 tsp Sriracha hot sauce

4 duck eggs or jumbo chicken eggs

2 tbsp extra virgin olive oil (30 ml)

1 large avocado (200 g/ 7.1 oz)

Sea salt and pepper, to taste

2 tsp fresh lemon juice, to serve

Pinch of red pepper flakes, to serve

Prepare all of the ingredients. Slice the halloumi and chop the chard stalks and then the chard leaves. Make the Sriracha mayo by mixing avocado oil mayonnaise with Sriracha. Note: Instead of chard you can use spinach which you don't need to chop unless it's large leaves.

Add enough water to a pan to make sure the eggs can be fully submerged. Add a good pinch of salt and bring to a boil. Using a spoon, gently submerge the eggs into the boiling water. Cook for 6 to 7 minutes to get the yolks soft-boiled (runny yolk with cooked whites). If you prefer them hard boiled, cook for 9 to 10 minutes. When done take off the heat and add some cold water to stop the cooking process by keeping it just warm. Note: Instead of duck eggs you can use 2 to 3 chicken eggs - the larger the better.

Meanwhile, grease a large skillet with half of the olive oil and cook the halloumi over a medium-high heat until crispy and browned, for 2 to 3 minutes. Turn on the other side and cook for another 2 to 3 minutes. Transfer to a plate and keep warm.

Grease the skillet where you cooked the halloumi with the remaining olive oil. Add the chopped chard stems and cook for a minute or two. Add the chard leaves and cook until just wilted, for 30 to 60 seconds. Remove from the heat.

To assemble the bowls, peel the cooked eggs and cut in half. Place in a bowl together with the cooked chard, grilled Halloumi slices and avocado. Drizzle with some lemon juice and serve with the Sriracha mayo. Season with salt and pepper to taste. Optionally, sprinkle with some red pepper flakes and serve while still warm. Note: Make sure to check all the variations and swaps in the recipe tips!