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The perfect vegetarian lunch ready in 15 minutes. You’ll want this lemon yoghurt drizzled on everything after you try it!


4 Rebel Bakehouse Low Carb Max Bagels

1 block haloumi cheese
2 cups loosely packed rocket leaves
2 roasted red capsicums, sliced
½ red onion, thinly sliced in rings
Small handful fresh mint leaves
4 wedges lemon

For the lemon yoghurt:
½ cup yoghurt
½ lemon, juiced
½ tsp dried oregano
½ tsp salt

Makes 4 servings
Take 15 minutes to make


Add the yoghurt, lemon juice, oregano and salt in a bowl and mix to combine. Place in the fridge until you’re ready to serve. 

Slice the haloumi into 1cm thick pieces, so you have roughly 12 slices. 

Heat a splash of oil in a large frypan or griddle pan over medium high heat. Grill the haloumi slices for 1 –2 until golden. 

Lightly toast the bagels for a couple minutes, until just golden and warmed through. 

To assemble, spread a spoonful of the lemon yoghurt on the bottom of each bagel. Top with a handful of rocket, a few slices of roasted red capsicum, a scattering of red onion and the grilled haloumi cheese. Drizzle over any extra lemon yoghurt, sprinkle over some mint leaves, a squeeze of lemon and sandwich together with the bagel tops.