Breakfast Salad

Looking for the ultimate brunch recipe?

This satisfies every breaky need but fills you up like a lumch. High in protein and good fats!

Allergen free | Gluten Free | Dairy & Soy Free | Sugar Free

Ingredients

  • 1 kg potatoes

  • 500g green beans

  • handfull of dill

  • pickled red onions

  • 1 cold smoked trout

  • 4 eggs

  • 2 tbs capers

  • 1/4 cup Phileos of Sparta Extra Virgin Olive Oil

  • Lemon

  1. Start by peeling the potatoes and chopping into cubes. Toss in EVOO and add to a roasting try to roast in the oven at 180 degrees until they are beginning to go brown.

  2. While the potatoes are cooking, boil the eggs and leave to cool in cold water. Peel when ready

  3. Once the potatoes have finished cooking and are taken out, cooling slightly, cut the beans off at each end and then again into about 2cm long pieces. Steam slightly but you want them to still have a bit of crunch.

  4. Once all the prep is done, you are ready to assemble to salad.

  5. Add potatoes, beans, dill, pickled onions and smoked trout to the bowl and mix well.

  6. Add boiled eggs cut in quarters, the capers, juice of the lemon and olive oil, salt & pepper and gently fold through.

  7. Serve immediately while everything is still warmish. Enjoy!

RecipesLou Wilson