Borani Recipe with Halloumi and Beetroot

Beetroot borani and halloumi breakfast bowls

Name: Beetroot borani and halloumi breakfast bowls
Total time: 40 min
Yield: serves 4
Ingredients: giant couscous 200g; olive oil 3 tbsp; lemons 1½, juiced; mixed leaves (such as spinach and rocket) 50g; cooked beetroot 250g; greek yogurt 150g; garlic 1 clove; red onion 1, thinly sliced; vinegar (such as cider, white or red) 1 tsp; eggs 4; halloumi 250g block, sliced; black sesame seeds ½ tsp; dukkah 2 tsp (see notes below); small mint leaves a handful

40 minutes
serves 4
Easy

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

By John Gregory-Smith

September 17, 2018 at 5:21 pm

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).”

Ingredients

giant couscous 200g
olive oil 3 tbsp
lemons 1½, juiced
mixed leaves (such as spinach and rocket) 50g
cooked beetroot 250g
greek yogurt 150g
garlic 1 clove
red onion 1, thinly sliced
vinegar (such as cider, white or red) 1 tsp
eggs 4
halloumi 250g block, sliced
black sesame seeds ½ tsp
dukkah 2 tsp (see notes below)
small mint leaves a handful

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.