A Perfect Pantry
Haloumi Mother's Day Breakfast
- PREP TIME
4 - COOK TIME
3-5 - READY TIME
9 - SERVINGS
2
Ingredients
- 200g haloumi, sliced thickly
- ½ avocado, sliced
- 50g baby rocket
- 8 cherry tomatoes, cut in half
- 2-3 tbsp. olive oil
- 1 tsp. balsamic reduction
- Basil leaves
- Lemon wedges
- Freshly cracked pepper
Directions
- Pre-heat your electric frypan on medium to high heat. Drizzle 1 tbsp. olive oil into the frypan and place the haloumi slices in. Cook on each side until a nice golden brown colour is reached. This will be about 2 minutes.
- Remove from the pan and turn the pan off.
- Drizzle a little olive oil and balsamic reduction around the plate.
- Dress your rocket leaves with a little olive oil and place in the centre of the plate. Rest the haloumi on top and arrange the avocado slices between and on top of the haloumi.
- Place the cherry tomatoes on the haloumi then add the basil leaves and finish with the lemon wedge.
- Serve to Mum with her favourite drink.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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