Recipe

Hot smoked salmon and haloumi brekky bowl

Breakfast bowls are all the rage, so why not try to make your own at home with this hot smoked salmon and haloumi brekkie bowl recipe? It's a wonderfully healthy way to kick-start your day.

  • Serves 4
  • 15 mins preparation
  • 10 mins cooking
haloumi brekky bowl recipe

Ingredients

Hot smoked salmon and haloumi brekky bowl
  • 1/4 cup extra virgin olive oil, plus 2 tablespoon extra
  • 100 gram baby kale leaves
  • 250 gram haloumi, sliced
  • 250 gram packed cooked rice and quinoa mix
  • 250 gram cherry tomatoes, halved
  • 1/2 bunch parsley leaves, roughly chopped
  • 2 tablespoon lemon juice
  • 150 gram hot-smoked salmon, broken into chuncks
  • 1 avocado, sliced
  • 1/2 cup almonds, roughly chopped
  • lemon wedges to serve

Method

Hot smoked salmon and haloumi brekky bowl
  • 1
    In a frying pan, heat 1 tablespoon of the oil on medium. Saute kale for 2 mins until lightly wilted. Set aside.
  • 2
    Heat 1 tablespoon of the oil on medium. Cook haloumi for 1 minute on each side until golden.
  • 3
    In a large bowl, toss kale, rice and quinoa mix, cherry tomatoes, parsley leaves, lemon juice and remaining oil. Season to taste.
  • 4
    Top with panfried haloumi, hot-smoked salmon, avocado and almonds. Serve with lemon wedges.