Halloumi Breakfast Bowl Recipe with Beetroot Borani | olivemagazine

Ingredients

• 200g giant couscous
• 3 tbsp olive oil
• 1½ lemons juiced
• 50g mixed leaves (such as spinach and rocket)
• 250g cooked beetroot
• 150g greek yogurt
• 1 clove garlic
• 1 red onion thinly sliced
• 1 tsp vinegar (such as cider, white or red)
• 4 eggs
• 250g block halloumi sliced
• ½ tsp black sesame seeds
• 2 tsp (see notes below) dukkah
• a handful small mint leaves