RECIPE: Breakfast Salad

A tasty, balanced, protein-rich brekkie that isn't bland AF.

Welcome to my latest breakfast obsession. A few months ago my naturopath helped me get off the intermittent fasting bandwagon and introduced me to eating protein every morning after my yoga/pilates workouts. Let me tell you it’s changed my life and energy levels. If you’re a female I highly recommend exploring other ways of eating if you’re currently I F. Anywho, here are things to note ahead of making this recipe -

1. For my meal prep baddies- if you roast your veggies in bulk on a Sunday and have every other component of the salad in your fridge/pantry, you can make it fresh every morning in 2 minutes and take it to work/eat it on the go! Pre-prepping salads is rank, they go soggy and shit by the second day, trust me.

2. This can easily be made vegan and please, add or subtract anything you want. My recipes are always open for interpretation. Sometimes I swap out roasted potato for roasted fennel, or walnuts instead of hazelnuts etc. 

3. The reason I love this meal is that it sustains me till lunchtime, it’s tasty as fuck and usually when you’re trying to be healthy or balanced food can seem so boring. This salad has crunch, texture, depth and colour! Good for post workout sustenance. Enjoy.

Ingredients:

Cauliflower 

White potato

Sweet potato

Dried cranberries * 

Hazelnuts (chopped)

Goats cheese **

Hemp seeds (optional)

1-2 boiled eggs

Paprika

Cumin

Salt & pepper

Olive oil or Avocado oil

Fresh herbs (I use dill, parsley and mint) roughly chopped

Kale (curly or tuscan)

Lemon

Avocado 

1 Boiled egg**

Method:

1. Preheat a baking tray inside the oven on 200 degres celcius

2. Bring a pot of water onto boil with a generous pinch of salt

3. Chop your cauliflower and potatoes (or chosen veggies) into 4cm pieces

4. In a mixing bowl add a generous glug of olive oil, salt, pepper, cumin and paprika

5. Add the cauliflower only into the bowl and toss, coating the cauli in the spice mix

6. Put potatoes to the pot of boiling water and parboil for roughly 10 minutes or until a fork can easily poke through

7. Strain potatoes and add to the bowl of cauliflower and mix until well combined. Add more oil, and spices if it looks weak in seasoning. Don’t be afraid with the cumin and paprika. I like it to look red!!

8. Add this to the oven tray and let it roast until golden brown

9. Put a new pot of water on to boil for your egg

10. In a mixing bowl, prepare the base of the salad by removing the kale from the woody stems and chopping into smaller bite-sized pieces

11. Add a good glug of your favourite high quality oil and massage the kale with your hands for 1 whole minute (essential for digesting kale. Massaging kale breaks down the callous structure, making it easier on your gut when eaten raw)

12. Add your egg to the boiling water and set a timer for 6 minutes (soft) or 8 minutes (hard)

13. To your salad, add a little salt and pepper, and a squeeze of lemon, along with dried cranberries, chopped herbs, chopped hazelnuts, hemp seeds, chopped avocado and goats cheese

14. Toss well to ensure the goats cheese spreads evenly throughout and all ingredients are well combined. Then add your roasted veggies 

15. Take a spoonful to taste, ensuring you have all elements in the bite and take a moment to notice what needs adjusting/adding.

16. Remove your egg and peel the shell off. Cut into quarters and serve on top

17. Yum!!

*swap for raisins or sultanas

**swap for a tahini dressing if vegan

***optional