Lorna Jane Clarkson Nourishing Breakfast Salad Recipe
Salad For Breakfast? This Energising Meal Will Blow You Away
A salad for breakfast may seem unexpected, but this rich and flavourful recipe will turn you into a believer. Packed with healthy veggies like pumpkin and capsicum and topped with fibre-rich pepitas and a protein-packed egg, this salad is sure to help you start the day feeling energised and refreshed. With this in your tummy there will be no weighing you down!
Nourishing Breakfast Salad
From Nourish: The Fit Women's Cookbook by Lorna Jane Clarkson
Ingredients
- For the salad:
- 270g piece pumpkin, unpeeled, cut into 1/2-inch thick slices
- 85g Swiss brown mushrooms, halved
- 1 large zucchini, cut diagonally into 1/2-inch thick slices
- 1 small red capsicum, sliced thickly
- 2 cups trimmed watercress leaves
- 1 tablespoon toasted pepitas
- 2 eggs
- For the lemon-thyme dressing:
- 1 tablespoon cold-pressed extra-virgin coconut oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons fresh thyme leaves
- 2 teaspoons pure maple syrup
Directions
- Preheat oven to 220°C.
- To make lemon and thyme dressing, combine the ingredients in a screw-top jar and season to taste. Shake well.
- Combine vegetables and one tablespoon dressing in a large baking dish. Bake about 25 minutes or until vegetables are browned lightly and tender.
- Bring a saucepan of water to a boil then reduce to simmer. Crack each egg into a cup and slide into the water in the centre of the pan. Cook five minutes or until the eggs are cooked to your liking, and remove with a slotted spoon.
- Combine vegetables and watercress in large bowl. Transfer to serving plates, then sprinkle with pepitas. Drizzle with remaining dressing.
Information
- Category
- Main Dishes, Salads
- Yield
- Serves 2
- Total Time
- 34 minutes, 59 seconds
