If you have you read articles like this one in The Guardian, then like me, you may have been struggling to work out how to fit ten portions of fruit and veg into one day.
I found the answer staring me in the face after popping in to lovely local cafe Morris and Jacques in Brighton and trying out the vegan breakfast.
I have re-created my version of it here that includes an egg and some sprouting seeds. It hits the first five-a-day as well as your taste buds. All you need is a handful each of five different vegetables and a few store cupboard ingredients. The secret is to get everything ready before you start cooking. All the different colours mean that this can look pretty special so it’s worth taking time to plate up.
This is also ideal if you have had a heavy weekend or been feeling a bit under the weather. It is a great pick-me-up and packed full of essential vitamins and minerals.
clove of garlic
lemon or lime juice
12 cherry tomatoes
6-8 cubes of frozen spinach
2 handfuls of sprouting seeds
poached egg and/or halloumi cheese
2 thick slices wholemeal bread
- Chop and smash the avocado with the garlic, lemon or lime juice and a few chilli flakes and put to one side – the avocado should be lumpy not pureed.
- Halve the cherry tomatoes and toss them in a little oil and balsamic vinegar.
- Thickly slice the halloumi cheese and brush both sides with oil.
- Put a little tin foil on half the baking tray – turn up the edges slightly and put the cherry tomatoes inside (don’t cover them up). Put the halloumi cheese on the other half of the baking tray and set aside.
- Slice the mushrooms.
- Put the frozen spinach in a pan with a little water or in a bowl ready to microwave.
- Boil the kettle ready to poach the egg.
- Put the halloumi and tomatoes under the grill, put the egg on to poach, the toast in the toaster and saute the mushrooms.
- When the toast is done, thickly spread the smashed avocado over it and top with a handful of sprouted seeds.
- Drain the spinach and arrange on a plate with the other ingredients.