Olive Magazine
Halloumi, eggi and salad bowl on a bed of pureed beetroot borani yogurt

Halloumi breakfast bowls

Published: September 17, 2018 at 5:21 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out our vibrant breakfast bowl with salty pan-fried halloumi, creamy beetroot borani topped with crunchy dukkah. This wholesome recipe comes from food writer John Gregory-Smith

  • Vegetarian
Nutrition:
NutrientUnit
kcal643
fat33.8g
saturates15.8g
carbs49.7g
sugars11.4g
fibre4.9g
protein32.7g
salt2.3g
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John Gregory-Smith says: "This is my take on a fabulous meal that I had in a café called Concrete Jungle in Sydney. The owner is Lebanese and injects hints of his home into several of the dishes, including a lush breakfast salad made with a colourful swirl of beetroot borani (an Iranian yogurt-based dip)."

Try these halloumi breakfast bowls, then check out our vegan buddha bowl, aubergine teriyaki bowls, salmon poke bowl and more bowl food recipes.

Ingredients

  • 200g giant couscous
  • 3 tbsp olive oil
  • 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.

Dukkah is an Egyptian spice blend available from larger supermarkets, or you can make your own by toasting 1 tbsp of coriander seeds with 1/2 tsp each of fennel seeds, black peppercorns, sesame seeds and cumin seeds. Roughly crush with 1 tsp sea salt and 2 tbsp hazelnuts using a pestle and mortar.

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