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Smashed Avocado on Fried Halloumi with Tomatoes and Egg
Serves: 1
Prep: 5 mins
Cook: 3-4 mins
INGREDIENTS:
½ small, soft and ripe avocado
½ tsp fresh lemon juice
Pinch of chilli flakes
1½ tsp olive oil
65g halloumi, cut lengthways into 2 slices
3 cherry tomatoes, quartered
1 medium free-range egg
COOK’S TIP
Frying the egg for 3 minutes will give a runny yolk. Cook for a little longer,if you prefer.
NON-FAST DAY
Double the portion size.
Smashed avocado on toast is such a favourite for brunch. Here the fried halloumi takes the place of starchy bread, to make a firm and tasty base. Serve a colourful, leafy salad alongside.
1. Place the avocado flesh in a bowl with the lemon juice, chilli flakes, ½ teaspoon of the olive oil and some salt and freshly ground black pepper. Mash with a fork until combined but still slightly chunky.
2. Place the remaining oil in a frying pan over a medium heat. Add the halloumi slices, quartered tomatoes and crack in the egg. Fry everything for 3 minutes, turning the halloumi halfway through.
3. When the egg is cooked and the halloumi nicely browned, transfer the halloumi to a plate. Spread the smashed avocado over the cheese, top with the tomatoes and egg, and serve.
Blueberry and Chocolate Protein Smoothie
Serves: 1
Prep: 3-4 mins
INGREDIENTS:
100g silken tofu
100g full-fat Greek yoghurt
50g frozen blueberries
1 medjool date, stone removed
1 tsp vanilla extract
1 tsp cocoa powder
This creamy smoothie gets a protein boost thanks to the tofu, while the cocoa not only adds flavour, it’s also surprisingly high in fibre. Ideal for taking to work or for breakfast in a hurry.
1. Place all the ingredients in a blender and blitz until smooth.
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