Golden squeaky halloumi paired with a delicious pea-based pesto makes this breakfast dish simply perfect!


  • 2 cups frozen Birds Eye Garden Peas, cooked following directions for stovetop

  • 1 cup baby rocket leaves

  • 1 small clove garlic, peeled

  • 1/4 cup finely grated parmesan cheese

  • 1/4 cup pine nuts, toasted

  • 2 tablespoons olive oil

  • 12 trussed tomatoes

  • 350g halloumi

  • 4 slices toasted sourdough bread

  • 4 lemon cheeks

  • Pea tendrils, for serving


  • 1.

    Drain Birds Eye Peas and set ½ cup peas aside. Place remaining cooked peas, rocket, garlic, parmesan, pine nuts and oil, in a food processor and process until pureed. Season to taste. Stir reserved peas through pesto.

  • 2.

    Place tomatoes on a baking paper lined tray and cook in a preheated oven at 200°C for 4-5 minutes or until skins begin to burst. Keep warm.

  • 3.

    Cut halloumi into 8 large triangles. Panfry on both sides until golden.  Cook lemon cheeks to caramelize.

  • 4.

    To serve, place halloumi on toast on serving plates. Spoon some pesto into small jars while on their side. Place jars on plates and allow extra pesto to spill out. Serve with roasted tomatoes and lemon. Garnish with pea tendrils.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 287kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 12g
  • Carbohydrate 27g
  • Sugar 6g
  • Sodium 513mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: Extra pesto can be stored in small sealed jar and refrigerated. Cover surface of the pesto with a little oil.

Note: All recipes tested use standard 250ml cup and 20ml tablespoon

Recipe courtesy of Bird’s Eye.

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