Bacon And Haloumi Breakfast Salad

Create the ultimate weekend breakfast with this sensational haloumi and bacon bowl.

The ingredient of Bacon And Haloumi Breakfast Salad

• 2 3 cup finely shredded red cabbage
• 2 3 cup finely shredded savoy cabbage
• 2 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil
• 200g haloumi cheese sliced
• 8 rashers streaky bacon
• 250g packet carrot and pumpkin noodles
• 2 x 250g packets microwave brown rice and quinoa
• 60g baby french kale
• 4 soft boiled eggs peeled halved
• fresh oregano leaves to serve

The Instruction of bacon and haloumi breakfast salad

• place cabbages and vinegar in a medium bowl season with salt set aside for 20 minutes or until cabbage softens slightly
• meanwhile heat half the oil in large frying pan over medium heat cook haloumi for 2 minutes each side or until browned transfer to a plate
• heat remaining oil in same pan over high heat cook bacon for 2 minutes each side or until browned and crisp transfer to a plate lined with paper towel
• cook carrot noodles following packet directions drain cabbage add carrot noodles toss to combine
• cook quinoa mix following packet directions divide quinoa among serving bowls add cabbage mixture kale haloumi bacon and eggs sprinkle with oregano serve

Nutritions of Bacon And Haloumi Breakfast Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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