Delectable Vegetarian Turkish Breakfast: A Sensory Feast for Your Taste Buds!

Allergens

Dairy (halloumi cheese)

Ingredients

• 1 package halloumi cheese
• 2 cups cherry tomatoes, halved
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cucumber, thinly sliced
• 2 cups arugula, washed and dried
• 1 cup pita bread, cut into triangles
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese (for non
• vegetarian option)

Instructions

1. a. Prepare the halloumi by cutting it into thick slices. In a non stick pan, heat a little olive oil over medium high heat and cook the halloumi until golden brown on both sides, about 2 3 minutes per side. Remove from the pan and let it rest. b. Assemble the salad: In a large mixing bowl, combine cherry tomatoes, red bell pepper, green bell pepper, red onion, cucumber, and arugula. Add lemon juice, olive oil, salt, and pepper to taste, and toss until well combined. c. To serve, place a generous portion of the salad on each plate, followed by a slice of grilled halloumi cheese. If desired, sprinkle crumbled feta cheese over the top for a non vegetarian option.

Chef’s Insight

The key to a delicious Turkish breakfast lies in balancing flavors and textures - from creamy halloumi to crisp vegetables, each bite should be an adventure for your taste buds!

Notes

Feel free to swap out or add ingredients based on personal preference or dietary restrictions.