Hot-smoked salmon and haloumi quinoa breakfast bowls

Tuck in to the newest food trend with this breakfast bowl recipe. Packed with salmon, haloumi, avocado and kale, this bowl is the perfect way to fuel up for the day. Enjoy for a café-style breakfast at home!

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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  • 2 tablespoon extra virgin olive oil
  • 100 gram baby kale leaves
  • 250 gram haloumi, sliced
  • 250 gram packet rice and quinoa mix, cooked
  • 250 gram cherry tomatoes, halved
  • 1/2 bunch parsley, roughly chopped
  • 2 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 150 gram hot-smoked salmon, broken into chunks
  • 1 avocado, sliced
  • 1/2 cup almonds, chopped
  • lemon wedges to serve


  • 1
    In a frying pan, heat half the oil on medium. Sauté kale for 2 minutes until lightly wilted. Set aside.
  • 2
    Heat remaining oil on medium. Cook haloumi for 1 minute each side until golden. In a large bowl, toss kale, rice mix, tomatoes, parsley, lemon juice and the second measure of oil. Season to taste.
  • 3
    Top with haloumi, salmon, avocado and chopped almonds. Serve with lemon wedges.