Halloumi breakfast bowls
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 200g giant couscous
- 3 tbsp olive oil
- 1½ lemons, juiced
- 50g mixed leaves (such as spinach and rocket)
- 250g cooked beetroot
- 150g greek yogurt
- 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
Method
- STEP 1
Cook the giant couscous following pack 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. Roughly toss together.
- STEP 2
Meanwhile, put the 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.
- STEP 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.
- STEP 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.
- STEP 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.
