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Bacon and haloumi breakfast salad
Bacon and haloumi breakfast salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your weekend breakfast with a delicious haloumi and bacon bowl.
Ingredients:
  • 165.00 ml finely shredded red cabbage
  • 165.00 ml finely shredded savoy cabbage
  • 40.00 ml red wine vinegar
  • 18.20 gm extra virgin olive oil
  • 200g haloumi cheese, sliced
  • 8 rashers streaky bacon
  • 250g packet carrot and pumpkin noodles
  • 2 x 250g packets microwave brown rice and quinoa
  • 60g baby French kale
  • 4 soft-boiled eggs, peeled, halved
  • Fresh oregano leaves, to serve
Instructions:
  • Combine fresh, crisp cabbages with tangy vinegar in a medium bowl. Sprinkle with salt and let sit for 20 minutes until the cabbage gently softens.
  • Heat half of the oil in a large frying pan over medium heat. Cook the haloumi for 2 minutes on each side until golden brown. Transfer to a plate.
  • Heat the remaining oil in the same pan over high heat. Cook the bacon for 2 minutes on each side until it is browned and crisp. Transfer the cooked bacon to a plate lined with paper towel.
  • Prepare the carrot noodles according to package instructions. Drain the cabbage and toss it with the carrot noodles until well combined.
  • Prepare the quinoa according to the package instructions. Divide the cooked quinoa among serving bowls and top with cabbage mixture, kale, haloumi, bacon, and eggs. Sprinkle some oregano on top before serving. Enjoy!

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