One-Bowl with Halloumi and Beetroot Dressing

[[ recipeID=recipe-9kovgzgcb, title=One-Bowl with Halloumi and Beetroot Dressing ]]

One-Bowl with Halloumi and Beetroot Dressing

Servings: 2

Keywords:

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Ingredients

Instructions

Ingredients

  • 100 g pearl couscous
  • 1 tbsp olive oil
  • The juice from 1 lemon
  • 50 g mixed leaves salad
  • 150 g cooked beetroot
  • 75 g greek yoghurt
  • 1 clove of garlic
  • 150 g halloumi
  • 2 large eggs
  • 1 tbsp za'atar
  • A handful of mint leaves

Pickled Red Onions

  • 2 red onions, thinly sliced
  • 300 ml water
  • 200 ml apple cider vinegar
  • 100 g sugar

You Will Also Need:

  • Two frying pans
  • One mixing bowl
  • One medium saucepan
  • Blender or hand mixer

Instructions

  1. For the pickled onions, bring water, vinegar and sugar to a boil and leave to simmer for a few minutes until the sugar has dissolved.
  2. Peel the onion and slice it very thinly into circles. Place the onion in a jar and pour the warm mixture over it. Put a lid on the jar and leave it to cool before placing it in the fridge until served.
  3. The onions will be ready after a couple of hours, but best if left overnight. It can be kept for up to two weeks in the fridge in an airtight container.
  4. Cook the pearl couscous following the instructions on the package, drain and add to a mixing bowl with 1 tbsp olive oil, juice of 1/2 lemon and season with salt and pepper. Add the mixed leaves and toss them together.
  5. Add the beetroot, yoghurt, juice of 1/2 lemon and garlic to a blender and whizz until smooth—taste and season with salt and pepper.
  6. Prepare two frying pans with a splash of olive oil and heat on medium-high. In one, crack the eggs and leave to cook for 4-5 minutes until the egg whites are cooked, but the yolk is still runny. On the other, fry the halloumi for 2 minutes on each side, until golden and slightly crispy.
  7. To serve, spread the beetroot dressing between two bowls. Add the couscous and top with halloumi, fried egg, pickled onions, mint leaves and a sprinkle of za'atar.