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.
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.
For more fantastic health-conscious meal ideas and articles, please visit Beyond Best Personal Training’s BLOG.
Original recipe credits: Olive Magazine
