Ah breakfast! Arguably my favourite meal of the day. Regular readers of this blog would be familiar with my love of quirky and interesting breakfasts.
When I’m not eating breakfast between red lights (errr, mindfulness seems to have gone out the window!) I’m enjoying slower mornings with some beautiful food and, of course, coffee. Always coffee.
This is inspired by seven seeds, my absolute favourite cafe.
That’s my jam. I like going to quirky cafes and finding interesting things to eat. Replicating them at home means I can have them more often, because my fave breakfast spots are not close to home.
I don’t know that these carrots are technically pickled but they are a wonderfully refreshing contrast to the smooth rich avocado and ricotta.
Pickled carrots with greens and spiced dukkah
50ml white whine vinegar
Greens such as spinach, kale or watercress
Egg – optional
The night before
Peel and very thinly slice the carrots. A mandolin is ideal. Place them in a bowl with the white wine vinegar. Give them a good scrunch to start the pickling process. Cover, place in the fridge.
The morning of
Grab the carrots out the fridge. Toss with your green of choice. Grab some toast, spread with ricotta, then top with slices of avocado. Place the salad mix on top then finish with a generous handful of dukkah and a few dried chilli flakes for a little kick.
Viola! Breakfast is served.
You could also top this with an egg done your way, for a more filling breakfast.