Sunday, 15 March 2015

Mothers Day Brunch Roasted Yellow Courgette, Purple Sprouts & Watercress Salad, with a side of Avocado, Goats Cheese, Egg & Basil Oil

Mothers Day Brunch

Roasted Yellow Courgette, Purple Sprouts & Watercress Salad, with a side of Avocado, Goats Cheese, Egg  & Basil Oil

For a super simple, delicious, healthy(ish) start to Mothers Day give this a try.
Feeds 4-6
Preparation Time – 5 minutes
Cooking Time 15-20 minutes

Ingredients –
2 Yellow /green courgettes – Cut into thirds then roughly chopped into chunks
3 Large handfuls of sprouts(I managed to get purple but regular sprouts work just as well) Remove hard ends plus any nasty outer leaves
Drizzle of rapeseed oil
Sea salt/ Black pepper
6 Organic eggs
2 Ripe hass avocados
Few sprigs of mint
½ Lemon – Cut into three
3 Large handfuls of watercress
1 Loaf of bread (I went for a Gluten free Olive ciabatta ) Sourdough is pretty good too
1 Goats cheese of your choice – Serve at room temperature

Basil Oil -
Small Handful basil leaves
Small sprinkle of salt flakes
2 Generous glugs of good quality Extra Virgin Olive oil


Instructions -
Start by preparing the courgettes and sprouts and place in a baking tray, drizzle with rapeseed oil, season and roast for 15 ish minutes or until golden.
Slice and scoop avocado out of the skin then slice lengthways and cover with a squeeze of lemon plus a drizzle of extra virgin olive oil.
Wash and prepare watercress leaving it ready to add to the courgettes and sprouts. Pick a handful of mint leaves to add also.
For the basil oil, muddle the basil leaves with the salt flakes then add in the extra virgin olive oil until all combined, transfer to a serving bowl, ready to add the salad.
Once everything is pretty much ready to serve, cook your eggs, for fried heat a glug of rapeseed oil in a non-stick frying pan. Heat the oil for a minute then add in the egg, allowing to cook then serve immediately. For scrambled pre whisk eggs, add a pinch of seasoning ( a knob of Philadelphia is always delicious or glug of cream if feeling like indulging) and add to a hot non-stick pan. Roughly stir with a spatula until you have large slightly sloppy eggs before transferring to a serving bowl. They’ll carry on cooking so no need to overcook.
Once you’re all set to serve, combine the courgettes, watercress and sprouts, drizzle over the basil oil (or let people help themselves) add a squeeze of lemon, a sprinkle of seasoning and get stuck in.
This is the perfect brunch when for when you’re feeding the clan, everyone gets to pick out their favourite bits and the goats cheese with the zesty, fragrant basil oil salad works perfectly. Enjoy.

No comments:

Post a Comment