Halloumi Breakfast Bowl
Ingredients
- 6 baby vine tomatoes
- 70g halloumi, sliced
- 2 eggs
- Black pepper, to taste
- Salt, to taste
- 1 tsp olive oil
- Large handful of rocket
- ½ small or ¼ large avocado, sliced
- 1 tsp balsamic glaze
- 1 tbsp fresh parsley, chopped
- 1 tbsp pumpkin seeds
Instructions:
Preheat your air fryer to 200°C. Place the baby tomatoes in the basket and cook for 8–10 minutes, until softened and lightly blistered. Alternatively, roast them in the oven at 200°C (180°C fan) for 15–20 minutes.
Heat a non-stick frying pan over a medium heat. Add the halloumi slices and cook for 2–3 minutes on each side, until golden and crisp. Transfer to a plate.
Crack the eggs into a bowl, season with black pepper and salt. Whisk until combined. Heat the olive oil in the same pan over a low to medium heat. Pour in the eggs and gently stir with a spatula until softly scrambled and just set. Remove from the heat.
Add the rocket to a serving bowl and add the scrambled eggs, grilled halloumi, roasted tomatoes and sliced avocado.
Drizzle over the balsamic glaze, sprinkle with the fresh parsley, pumpkin seeds and a little freshly ground black pepper.