serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds (pepitas)
- 160 g (½ cup) roasted almonds, roughly chopped
- 2 tbsp olive oil
- 6 spring onions, thinly sliced
- 3 garlic cloves, finely chopped
- 2 tbsp chia seeds
- 1 tbsp red Aleppo pepper, or to taste
- 100 g baby kale leaves
- 100 g baby spinach leaves
- 20 g butter
- 50 g rocket leaves
- ½ cup cooked freekah
- ½ cup cooked quinoa
- juice and finely grated zest of 1 lemon
- sea salt and freshly ground pepper, to taste
- ½ cup mint leaves, shredded
- 260 g (1 cup) yoghurt, drained in muslin cloth to thicken
- 2 tbsp unhulled tahini
- 4 eggs, fried to serve (optional)
Instructions
Heat a large heavy-based frying pan over medium heat. Add the sunflower seeds, pumpkin seeds and the almonds and dry roast for a few minutes or until aromatic. Remove from the pan and set aside.
Return the pan to medium heat. Add the oil and cook the spring onion, garlic and chia seeds for a few minutes or until fragrant. Add the Aleppo pepper to taste. Add the kale and spinach and toss for a few minutes or until wilted. Add the butter and rocket and toss to combine. Add the freekah, quinoa, lemon juice and zest and season with salt and pepper. Stir through the toasted seeds and nuts and divide among serving plates and scatter with mint.
Combine the yoghurt and tahini in a small bowl, then dollop over the top of the breakfast greens and serve with a fried egg on top, if desired.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
