Harissa halloumi & red pepper bagel
Prep
5 mins
Cook
5 mins
Servings
2
Difficulty
Easy
This is one of my go to breakfasts when I'm rushing out the door because it comes together in just ten minutes from start to finish. The halloumi gets gorgeously crispy while the rose harissa brings this wonderful smoky warmth that completely transforms a simple bagel into something special. I love that the Greek yoghurt keeps things creamy and protein packed without adding unnecessary calories, so you actually feel satisfied for hours afterwards. It's the kind of breakfast that feels a bit indulgent but is genuinely good for you, which is basically my dream meal.
Ella x
Ingredients
- 125 gramsessential 30% reduced fat cypriot halloumi(Essential % Reduced Fat Cypriot Halloumi into 6 slices)
- 2 tsprose harissa(paste)
- 2 tbspfage total 0% fat greek yoghurt
- 1peppadew roasted red peppers(Peppadew Roasted Red Pepper, cut into quarters)
- 2fitzgeralds multiseed & cereal bagels(Fitzgeralds Multiseed & Cereal Bagel Slims)
- 30 gramsbaby spinach
Detail level
Instructions
- 1
Preheat the grill to high and line a baking tray with foil. place your sliced of halloumi onto the prepared tray. Brush the halloumi with 1 tsp rose harissa paste. Grill for 3-5 minutes until golden.
- 2
Meanwhile, in a small bowl mix together 1 tsp rose harissa and 2 tbsp yogurt and spread on the cut sides of 2 Fitzgeralds Multiseed & Cereal Bagel Slims, then layer the base of each bagel with the peppers, halloumi and baby spinach before replacing the lids. Wrap in baking parchment or foil to transport.
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