Beet Borani & Halloumi Bowl
Earthy beets, golden halloumi, pure bowl bliss.
Recipe by: Bubbles Mello
Serves: 2
Ingredients:
- 100g giant couscous
- 2 tbsp olive oil
- 1 lemon, juiced
- 25g mixed leaves (spinach & rocket recommended)
- 125g KOO sliced beetroot, drained
- 75g Greek yogurt
- 1⁄2 clove garlic
- 2–3 tbsp ready-made pickled onions
- 2 eggs
- 125g halloumi, sliced
- 1⁄4 tsp black sesame seeds
- 1 tsp dukkah
- Small handful fresh mint leaves
How To Make Beet Borani & Halloumi Bowl
- Cook the giant couscous according to package instructions. Drain and transfer to a bowl. Add 1 tbsp olive oil, half the lemon juice, salt, and pepper. Toss well, then fold in the mixed leaves.
- Blend the KOO sliced beetroot, Greek yogurt, remaining lemon juice, garlic, salt, and pepper until smooth and creamy.
- Bring a pot of water to the boil. Gently lower in the eggs and cook for 6–7 minutes. Transfer to cold water, peel, and cut in half.
- Heat the remaining olive oil in a pan over medium-high heat. Fry the halloumi for 1–2 minutes per side until golden.
- Spread the beet borani onto plates. Top with couscous and greens, then add the halloumi and jammy eggs. Spoon over pickled onions and finish with sesame seeds, dukkah, and fresh mint. Serve immediately while the halloumi is warm.