Salads for breakfast fill you up and give a good boost of minerals and vitamins to get you ready for the long day ahead.
SERVES 2
- 1 tsp coconut oil
- 180g broccoli, cut into small florets
- 2 large kale leaves, thinly sliced, stalks removed
- 140g frozen peas
- 2 tbsp lemon juice
- 2 eggs
- 1 tbsp apple cider vinegar
- 2 tbsp pumpkin seeds
- 1 avocado, halved lengthways, skin and stone discarded, thinly sliced
- Lemon wedges, to serve
FOR THE TURMERIC TAHINI DRESSING
- 135g tahini
- Juice of half a lemon
- 1 tsp salt
- 60ml olive oil
- 2 tsp ground turmeric
- Heat the coconut oil in a frying pan over a medium heat. Add the broccoli, kale and peas, and cook for 4 mins or until the broccoli is tender. Add the lemon juice, season with salt and freshly ground black pepper to taste, and remove from the heat.
- Meanwhile, to poach the eggs, fill a deep-sided frying pan with water to 8cm deep. Add the vinegar and bring to the boil over medium heat. Crack the eggs into small separate bowls, taking care not to break the yolks. Using a wooden spoon, stir the water clockwise to create a whirlpool. Carefully tip the eggs, one at a time, into the centre of the whirlpool, then skim any foam from the top of the water.
- Cook gently for 3 mins or until cooked to your liking; the water should only just bubble, not boil. Remove the eggs with a slotted spoon and pat dry briefly on a clean tea towel.
- To make the dressing, combine all of the ingredients in a small bowl. Add 60ml of water and use a fork to combine well.
- To serve, divide the greens between two plates, top with the poached eggs, pumpkin seeds and avocado. Drizzle with a generous amount of the turmeric tahini dressing and serve with lemon wedges.
A Whole New Way to Eat: 135+ feel-good recipes from About Life by Vladia Cobrdova, published by Murdoch Books