Bagel with halloumi, fennel & beans
Many of us prefer brunches to breakfast at the weekend, when we can treat ourselves with something easy but super yummy. I like having bagels with delish toppings, such as avocado, egg, salmon, beans, roasted veggies and so on. This bagel with halloumi, fennel & beans is one of my all-time favourites – it’s delicate, tasty, easy-to-make, healthy and filling. You can serve it with or without eggs – which can be fried, poached or boiled. I used gluten-free bagels for this recipe.
Ingredients
Method
- Cut the onion and fennel into long thin slices.
- Heat the oil, then gently sauté the onion and fennel for 5 minutes under a lid.
- Add the vinegar and stir for a couple of minutes, then add a splash of water and season with salt and pepper. Put the lid on and gently cook for another 5 minutes, until the fennel becomes tender and slightly caramelized.
- Add the beans and a splash of water and warm through for a couple of minutes.
- Stir in the dill, turn off the heat, cover and keep warm.
- Meanwhile, cut the halloumi into 4 pieces, brush them with oil, then fry them on both sides in a non-stick frying pan until golden brown.
- Cut the bagels in half (horizontally) and lightly toast them. Put the fried halloumi on the lower part of the bagels.
- If using eggs, add a drop of oil to the frying pan and fry them to your liking.Or poach them in boiling water.
- Spoon the fennel and bean mixture on top of the halloumi, then add the egg, if used.
- Serve immediately.