From The Farm to your fork: breakfast recipes to try at home

Set yourself up for the day with these breakfast recipes from Yves de Lafontaine of The Farm restaurant in Dubai.

Arabian breakfast. Courtesy The Farm
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• Arabian breakfast

An egg-free option for a great start to the day, including marinated ­halloumi, green olives stuffed with semi-sundried tomatoes, zaatar rolls and a bowl of ful medames.


For the ful medames

One small white onion, finely chopped; 2tsp salt and pepper; 1/3 cup chopped flat-leaf parsley; ½ cup extra-virgin olive oil; juice from 3 lemons; 4 to 6 cloves garlic, crushed; 6tbsp cumin; one tomato, diced; 1/4 cup chickpeas; 2 cups small Egyptian fava beans (ful medames) soaked overnight (and left unpeeled)

For the marinated halloumi

250g halloumi cut length-wise; 40ml extra-virgin olive oil; 2tbsp chopped flat-leaf parsley; 1tsp fine white pepper


To prepare the ful medames

Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to the boil. Lower heat to a simmer and cook the beans for 9 to 12 minutes, or until tender, checking occasionally and adding water if needed. Break up roughly with a fork. Stir in the olive oil, onion, cumin, lemon juice, salt, pepper and parsley. Mix the diced tomato, chickpeas, dash of olive oil, pinch of salt and pepper and add on top of the bean mix as a garnish.

To prepare the marinated halloumi

Evenly coat the halloumi with oil, pepper and parsley, and leave to rest for 10 to 15 minutes in the fridge. Place the halloumi on a moderate to high heat grill or non-stick pan until both sides are evenly golden and serve immediately. Assemble the plate with fresh green mixed leaves, stuffed olives, zaatar rolls, grilled halloumi and a side bowl of hot ful medames.

• Gluten-free almond pancakes

An excellent source of protein, these almond pancakes will keep you fuelled throughout the day.

Ingredients 4 eggs, room temperature; 1 cup almond milk; 1 1/2 cups (200g) ground almonds; 1 1/2 cups (200g) gluten-free flour; 2tsp baking soda; 2tsp (6g) vanilla extract; 2tsp almond flakes; ½tsp salt; ¼tsp almond essence (optional); coconut oil for frying


Preheat pan or griddle over a medium-low heat. Beat eggs in a stand mixer until frothy, then add a pinch of salt. In a bowl mix the dry ingredients – ground almonds, gluten-free flour, almond flakes and baking soda. In another bowl mix the almond milk, vanilla extract and almond essence. Add the dry mixture to the wet mixture then add to the eggs. Beat on medium speed for 30 seconds. Scrape down sides of bowl then mix on medium to medium-high for a minute or two or until the flour is mixed into the batter. Grease pan/griddle with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter. Add fresh fruits and nuts if desired. Cook for approximately 3 minutes, flip and cook for an additional 2 to 3 minutes. Garnish with almond flakes.