Honey-Glazed Halloumi Breakfast Hash with Bitter Greens

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potato into 1-inch cubes. Seed and dice the bell pepper. Halve and thinly slice the red onion.

   ~10 min
3. 3

   In a large bowl, toss the sweet potato, bell pepper, and red onion with 2 tablespoons of olive oil, oregano, salt, and pepper. Spread in a single layer on a baking sheet lined with parchment paper.

   ~5 min
4. 4

   Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

   ~25 min
5. 5

   While the vegetables are roasting, cut the halloumi cheese into 1-inch cubes.

   ~2 min
6. 6

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halloumi cubes and cook for 2-3 minutes per side, until golden brown and slightly crispy.

   ~5 min
7. 7

   Add the honey to the skillet with the halloumi and stir to coat. Cook for another minute until the honey is slightly thickened.

   ~1 min
8. 8

   In a separate bowl, toss the arugula and chicory with the lemon juice. This will slightly wilt the greens.

   ~1 min
9. 9

   Add the roasted vegetables to the skillet with the honey-glazed halloumi. Gently toss to combine.

   ~1 min
10. 10

    Serve the halloumi and vegetable mixture over a bed of the dressed bitter greens.