A while back, I never would have considered having avocado and halloumi for breakfast. However, after having these as part of the vegetarian breakfast at the Pavilion Cafe in Victoria Park, I was inspired to make this concoction for breakfast last week.
I bought this delicious sourdough loaf from the Spence Bakery on Stoke Newington Church Street and gently toasted it under the grill.
For the beans, I heated a tbsp of olive oil and added half a crushed garlic clove and pinches of cumin, oregano, paprika and cayenne pepper. I then added a can of chopped tomatoes and a can of drained butter beans (cannellini beans would also work well).
I left this to simmer on a low heat for around 15 mins, regularly tasting and adding more herbs and spices until I was satisfied with the taste. I added half of the beans to my dish and saved the rest for the following day.
To wash this down, I had one of my boyfriend’s delicious fruit smoothies that he made by blitzing some frozen mixed berries, tinned pineapple and a banana in a blender.
A great way to start the day and I remained full right up until dinner time…which is very unusual for me and my big appetite!
Next time I’m going to try a vegan alternative, replacing the halloumi with a grilled portobello mushroom!