Breakfast Mediterranean Cyprus
Grilled Halloumi & Lentil Breakfast Salad
Method
Sear Cheese: Grill halloumi slices in a dry, non-stick frying pan over medium-high heat for 2 minutes each side.
Toss Salad: Combine drained lentils, rocket, and cherry tomatoes in a large mixing bowl.
Dress Plate: Whisk olive oil, lemon juice, and dried oregano together, then toss thoroughly through the lentil mixture.
Assemble: Divide the dressed salad between plates and top with the warm grilled halloumi slices.
Chef's Tip
Nutritional Insight: The combination of dairy protein and complex prebiotic lentil fibre delays gastric emptying, successfully tempering food noise during GLP-1 journeys. Culinary Hack: Buy pre-cooked pouch lentils to reduce meal prep time down to a single minute.
Nutrition Facts
Per serving
285
Calories
20 g
Protein
13 g
Fat
17 g
Carbs
