Halloumi Breakfast Bowls

Wow!! Just Wow!! This is a gorgeous dish to both look at and eat. We all love Halloumi, and introducing it as a breakfast bowl is just genius. This dish includes winning combos of flavour that will have you wanting more.

NUTRITIONAL INFO PER SERVE (4 serves)

643 Cal | 33.8g Fats | 49.7g Carbs | 32.7g Protein

INGREDIENTS

• 200g giant couscous

• 3 tbsp olive oil

• 1½ lemons, juiced

• 50g mixed leaves (such as spinach and rocket)

• 250g cooked beetroot

• 150g greek yoghurt

• 1 clove garlic

• 1 red onion, thinly sliced

• 1 tsp vinegar (such as cider, white or red)

• 4 eggs

• 250g block halloumi, sliced

• ½ tsp black sesame seeds

• 2 tsp (see notes below) dukkah

• a handful small mint leaves

STEP BY STEP

1. Cook the giant couscous following the packet instructions, then tip into a mixing bowl and add 1 tbsp olive oil and the juice of 1/2 a lemon. Season and mix well. Add the mixed leaves and roughly toss together.

2. Meanwhile, put the cooked/softened beetroot into a blender or food processor with the yogurt, juice of 1/2 a lemon, garlic and a good pinch of salt and pepper. Blend until smooth.

3. Put the onion into a mixing bowl and add the remaining lemon juice and a good pinch of salt. Mix well and leave to macerate.

4. Add the vinegar to a pan of simmering water. Swirl the water around with a spoon and crack an egg into the centre. Poach for 4-5 minutes. Remove with a slotted spoon and leave to drain on kitchen paper on a warm plate. Repeat with the rest of the eggs (Boiled eggs will work just as well if you would prefer).

5. Heat the remaining oil in a non-stick frying pan over a high heat and fry the halloumi for 1-2 minutes on each side until golden. To serve, swirl the beetroot around the edges of 4 serving plates and scatter over the black sesame seeds and most of the dukkah. Divide the couscous between the plates. Top with halloumi and a poached egg. Pile the onions on top and scatter over the mint and remaining dukkah. Serve immediately.

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Original recipe credits: Olive Magazine