A delicious combination of the probiotic offerings of good-quality yoghurt, extra protein from eggs, nuts and LSA, and all those fabulous colours and good oils for antioxidants and their anti-inflammatory benefits. Inspired by the classic Turkish breakfast, it’s a refreshing breakfast (or any time of the day really), especially in summer when tomatoes are at their best.
130 g (4½ oz/½ cup) probiotic Greek-style yoghurt
pinch of ground turmeric
½ Lebanese (short) cucumber, chopped
3–4 cherry tomatoes, halved
handful of small black olives
1 tablespoon LSA
handful of chopped flat-leaf (Italian) parsley
a few chives, chopped
2 tablespoons savoury granola (see page 81) or handful of almonds, toasted and chopped
1 soft-boiled egg, peeled
olive oil, macadamia or flaxseed oil, to drizzle
salt flakes (optional) and freshly ground black pepper
Spoon the yoghurt in the bottom of a serving bowl or plate and sprinkle with turmeric.
Arrange the cucumber, tomato and olives over the yoghurt. Sprinkle the LSA over the top, then scatter the herbs and granola over. Cut the egg in half and place in the centre. An extra drizzle of oil is nice, then season with salt flakes (if using) and freshly ground black pepper.
The excellent protein of eggs combines with a smattering of spices, spinach and tomato, offering antioxidants including lutein. Finish with any fresh herbs you like, we’ve used flat-leaf (Italian) parsley but coriander, mint or a combination is delicious too.
1 tablespoon butter
1 garlic clove, crushed
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon pepper
handful of baby spinach
1 small tomato, chopped
handful of flat-leaf (Italian) parsley, coarsely chopped, to serve
flatbread, to serve (optional)
In a large heavy-based frying pan, melt the butter over medium–low heat then add the garlic and cook for about 1 minute until softened: you don’t want it to go brown at all. Add the spices and cook for a few moments until they start to sizzle and smell fragrant.
Crack the eggs into the spicy butter mix and gently cook until set, spooning melted spicy butter over to cook the tops.
Move the eggs to one side, add the spinach and toss in the hot butter until wilted. This should take about 60 seconds.
To serve, place the spinach on a plate, top with the eggs, pour on any remaining melted butter from the pan, add the diced tomato, chopped parsley and serve with flatbread (if using). Alternatively, simply add the tomato and parsley to the spinach and eggs and serve in the pan on a heatproof trivet.
Butter, lemon juice, fish. This dish just goes to show that simple meals can be a perfect combination of good for you and so delicious.
generous knob of butter,
1 tablespoon olive oil
1 small leek, white part only, thinly sliced
75 g (2¾ oz/½ cup) peas, fresh or frozen
1 firm white-fleshed fish fillet, such as King George whiting, silver perch or flathead
1 teaspoon ground turmeric
juice of 1 lemon
2 tablespoons slivered almonds, toasted
mixed salad leaves, to serve
In a large frying pan, melt the butter with the olive oil, add the leek and fry gently over medium heat for about 10 minutes until softened. Add the peas and heat through. Remove the leek and peas from the pan, set side and keep warm.
Pat dry the fish fillet with paper towel, sprinkle each side with a little salt and rub in the turmeric.
Add some more butter to the frying pan and heat until it starts to sizzle and smell nutty, then add the fish and cook for 2 minutes or until golden brown. Flip the fish over and cook the other side, spooning butter over the fillet as you go. Return the leek and the peas to the pan with the fish to heat through. Add the lemon juice and remove from the heat.
To serve, place the fish fillet on a plate with the vegetables and any pan juices. Top with the toasted almonds. Serve with mixed salad leaves.