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A very simple but extremely pleasing breakfast for all you lovely folk. Apparently (according to Callum) this dish is more satisfying than a full Scottish?! I’ll let yous be the judge but its definitely one of those breakfasts that celebrate good, simple produce. You can of course, use any bread but this Seaweed, Courgette and Lemon Bundt packs a lot of nutrition and added flavours.

The roasted garlic- avocado mash forms a nutty, creamy basis on which sweet, almost caramelised tomatoes cascade down in heavenly unison. Throw a couple of handfuls of fresh spinach into the mix and you’ve got a fantastic, healthy breakfast/ brunch.

To me this dish speaks largely to the Heart Chakra (given the amount of greenery going on). So, if you’re having some issues with love, joy or inner peace- up your intake of greens. Make yourself this simple but luxurious breakfast, give yourself some credit, feel the love…

(Serves 2, Vegan, Gluten free)

  • 1 1/2 ripe Avocados
  • 4 cloves of Garlic
  • juice of 1/2 a Lime
  • 1/2 teaspoon of Olive Oil
  • 2 pinches of Sea Salt
  • 2 handfuls of Baby Plum Tomatoes
  • 4/6 slices of Bread
  • 4 handfuls of Spinach
  • 1/2 tablespoon of Black Pepper
  1. Heat your oven to 180c
  2. Pop the tomatoes and garlic in a roasting tray with 1 pinch of salt
  3. Bake for 25 minutes, or until the tomatoes have started to blacken
  4. Meanwhile, mash the avocados in a bowl with the remaining pinch of salt and the lime juice
  5. When the tomatoes are done, remove from the heat but keep the oven on
  6. Carefully pop the garlic out of their skins and mash into the avocado
  7. Toast your bread and spread the avocado onto it
  8. Lay the spinach on your plates, add the toast, top with the tomatoes and black pepper and pop in the oven for a few minutes