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Breakfast salad recipe

Breakfast salad recipe

4 ratings

Created by The Tesco Real Food 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
  • Vegetarian
  • Gluten-free

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

  • Energy

    1165kj
    281kcal     14%

  • Fat

    21g 30%

  • Saturates

    7g 35%

  • Sugars

    6g 6%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 6.7g Protein 14.7g Fibre 2.7g

Method

  1. Put the cucumber in a large bowl with a pinch of salt; toss well, then set aside.
  2. 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.
  3. 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.
  4. 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.

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