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Breakfast salad recipe
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4 ratings
Created by The Tesco Recipes team
Give cereal the heave-ho in favour of a sweet and savoury breakfast salad containing healthy ingredients like cucumber, avocado and seeds, along with moreish halloumi coated in a drizzle of honey. See method
Ingredients
- 1 cucumber, very finely sliced
- 4 eggs
- 1 tsp rapeseed oil
- 80g halloumi, diced
- 1 tbsp flaked almonds
- 1 tbsp clear honey
- 2 tbsp pomegranate seeds (optional)
- 1 tbsp white wine vinegar
- 1 avocado, chopped
- 1 Little Gem, shredded
- 1 tbsp toasted 3-seed mix
- 10g fresh dill, leaves picked
- wholegrain toast (optional)
Each serving contains
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Energy
1165kj
281kcal
14%
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Fat
21g
30%
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Saturates
7g
35%
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Sugars
6g
6%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 6.7g
Protein 14.7g
Fibre 2.7g
Method
- Put the cucumber in a large bowl with a pinch of salt; toss well, then set aside.
- Meanwhile, boil the eggs for 6 mins in a pan of simmering water. Drain and submerge in cold water, then peel once cool enough to handle.
- Heat the oil in a frying pan over a medium heat and fry the halloumi for 2 mins, stirring occasionally. Add the almonds and cook for 2 mins more until everything is golden. Add the honey and toss to coat for 1 min; remove from the heat and stir through the pomegranate seeds, if using.
- Halve the peeled eggs and divide among plates. Drain the cucumber, toss with the vinegar and add to the plates. Add the halloumi mixture, avocado and lettuce and finish with a little pile of mixed seeds and a scattering of dill. Serve with wholegrain toast, if you like.
See more Breakfast recipes