Breakfast salad recipe
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- Serves 4
- Takes 20 mins
- 281 calories / serving
- Gluten-free
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 1165kJ 281.0kcal
- Fat
- 21g
- Saturates
- 7g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.7gProtein 14.7gFibre 2.7g
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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
