Crispy Onion, Pancetta and Halloumi Breakfast Salad


Preparation time: 5 minutes. Cooking time:10 minutes
Serves 4

90g Scotts smokey bacon flavoured crispy onions
1 tablespoon light olive oil ​
200g Halloumi, sliced ​
110g smoked pancetta rashers
200g cherry tomatoes
200g baby spinach and radicchio leaves
4 soft-boiled eggs, peeled and cut in half ​
1 tablespoon sunflower seeds
2 tablespoons balsamic dressing


• Heat olive oil in a large frying pan over medium heat-high and fry the Halloumi slices for 2 minutes on each side until golden. Transfer to a plate and keep warm.
• In the same pan, fry the pancetta for 2 minutes each side until crisp.
• Tip the cherry tomatoes into the pan to warm.
• Microwave the onions as per packet instructions.
• Arrange spinach and radicchio leaves onto plates, top with Halloumi, pancetta, tomatoes, eggs.
• Sprinkle with seeds and Scotts Smokey bacon flavoured crispy onions.
• Drizzle with dressing before serving.

Sydney B Scott & Sons
96 Moneybrannon Road
BT51 3SL

T: 028 7086 8192

An MCC Site