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Ingredients

2/3 cup finely shredded red cabbage
2/3 cup finely shredded savoy cabbage
2 tablespoons red wine vinegar
1 tablespoon 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

Method

Step 1 Place cabbages and vinegar in a medium bowl. Season with salt. Set aside for 20 minutes or until cabbage softens slightly.
Step 2 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.
Step 3 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.
Step 4 Cook carrot noodles following packet directions. Drain cabbage. Add carrot noodles. Toss to combine.
Step 5 Cook quinoa mix following packet directions. Divide quinoa among serving bowls. Add cabbage mixture, kale, haloumi, bacon and eggs. Sprinkle with oregano. Serve.

Bacon and haloumi breakfast salad

How to make Bacon and haloumi breakfast salad

Ingredients

Method