Beetroot borani and halloumi breakfast bowls

40 MINUTES | SERVES 4 EASY | V

This is my take on a fabulous meal that I had in a café called Concrete Jungle in Sydney. The owner is Lebanese and injects hints of his home into several of the dishes, including a lush breakfast salad made with a colourful swirl of beetroot borani (an Iranian yogurt-based dip).

giant couscous 200g

olive oil 3 tbsp

lemons 1 1/2, juiced

mixed leaves (such as spinach and rocket) 50g

cooked beetroot 250g

greek yogurt 150g

garlic 1 clove

red onion 1, thinly sliced

vinegar (such as cider, white or red) 1 tsp

eggs 4

halloumi 250g block, sliced

black sesame seeds 1/2 tsp

dukkah 2 tsp (see cook’s notes on p42)

small mint leaves a handful

• Cook the giant couscous following pack instructions, then tip into a mixing bowl and add 1 tbsp olive oil and the juice of 1/2 a lemon. Season and mix well. Add the mixed leaves. Roughly toss together.

• Meanwhile, put the beetroot into a blender or food processor with the yogurt, juice of 1/2 a lemon, garlic and a good pinch of salt and pepper. Blend until smooth.

• Put the onion into a mixing bowl and add the remaining lemon juice and a good pinch of salt. Mix well and leave to macerate.

• Add the vinegar to a pan of simmering water. Swirl the water around with a spoon and crack an egg into the centre. Poach for 4-5 minutes. Remove with a slotted spoon and leave to drain on kitchen paper on a warm plate. Repeat with the rest of the eggs.

• Heat the remaining oil in a non-stick frying pan over a high heat and fry the halloumi for 1-2 minutes on each side until golden. To serve, swirl the beetroot around the edges of 4 serving plates and scatter over the black sesame seeds and most of the dukkah. Divide the couscous between the plates. Top with halloumi and a poached egg. Pile the onions on top and scatter over the mint and remaining dukkah. Serve immediately.

PER SERVING 643 KCALS | FAT 33.8G SATURATES 15.8G | CARBS 49.7G | SUGARS 11.4G FIBRE 4.9G | PROTEIN 32.7G | SALT 2.3G