While watermelon and feta are perfectly fine, do yourself a favour and opt for cool, creamy yogurt next time. And while you are at it, why not add some tomatoes and fry some rosemary leaves too. Breakfast heaven, or sexy-as-hell – and ridiculously easy – buffet salad. Your call.
**If you are reading this on any site other than kelliesfoodtoglow.com this is against international copyright law and against my expressed wishes.**
Most of my breakfasts are of the savoury persuasion: variations of avocado toast (don’t judge); poached egg with pan-blistered tomatoes and shiitake mushrooms; a kind of glorified raita thing, with smoked salmon added in; shakshuka if it is the weekend; even stir-fries, with leftover grains and veggies (usually with a shake of Cholula’s hot sauce, or a wake-up smack of rose harissa).
Or, I might go sweet for breakfast. Or sweet for me, with a fruit-topped bowl of homemade granola, a modest stack of gluten-free pancakes (I may post my teff ones soon – a BIG success), or a wholegrain waffle or three.
As a person who pretty much wakes up hungry, I like to put some thought into that first meal rather than mindlessly dump “enriched” white carbs into a bowl. I can’t remember the last time I had a commercial cereal. And it would probably be sometime in the mid-1980s when breakfast was a muffin (likely to be bran, which was a big thing at the time). Not because I am the food police, but because plain, processed carbs actively make me hungry. Hungrier than when I started. Which is weird, I guess. I would have to eat far more than the serving size to fill up enough not to be ravenous an hour later. Is that you too?
But sweet AND savoury? That is so not me. Which is why it must have been some sort of cognitive malfunction that drew me to this combination of yogurt, watermelon and tomatoes. It gets slightly more bizarre, but please please trust me – it is un-put-downable.
The first time I made this breakfast salad thingy I was so overwhelmed by the unexpected rightness of it that I made the kind of noises I usually reserve for the superlative sambar idli at my favourite Indian restaurant (Tanjore, btw). Luckily I was by myself.
And it is easy. Workday-easy. Nutritious, too: I can’t really think of anything for breakfast that will contain more cancer-preventing lycopene per serving, unless we added tomato paste. A step too far, even for me.
So, are you feeling brave? Read on. I dare you to try it.
Watermelon and Tomato Summer Breakfast Salad
While watermelon and feta are perfectly fine, do yourself a favour and opt for cool, creamy yogurt next time. And while you are at it, why not add some tomatoes and fry some rosemary leaves too. Breakfast heaven, or sexy-as-hell – and ridiculously easy – buffet salad. Your call. xx
-Adapted from a recipe in bon appetit (my favourite magazine).
2 tbsp olive oil
2 x 10cm sprigs of fresh rosemary
250g-285g best Greek or Turkish yogurt (I used Turkish) OR best ricotta (you really need the best dairy you can get for this)*
1 tbsp best honey (I like acacia)
160-200g of best cherry or grape tomatoes, washed and halved
160-200g ripe seedless watermelon, rind removed and flesh cubed OR scooped with a small melon baller (see image)
1 tbsp fresh lemon juice
Flaky salt, optional
*vegans of course use a non-dairy yogurt, but coconut won’t really suit in this instance.
1. Heat the oil in a small saucepan over a medium flame and add the rosemary sprigs. Sizzle gently until lightly browned (about 30 seconds) – do not take your eye off of the pan. Remove the sprigs to a paper towel and save the oil to use in a sec.
2. Stir the honey and yogurt together in a small bowl; spread it over a wide, shallow bowl or divide between individual bowls.
3. Combine the watermelon, tomatoes and lemon juice in a bowl and add to the yogurt. Drizzle with the rosemary oil, crumble over rosemary and sprinkle over with a little salt. Serve.
Soft food diet: Either finely chop the tomato or skin medium, fresh tomatoes using one of these methods.
Low fiber diet: use deseeded and skinned medium, ripe tomatoes; use the flavoured oil only, not the crisp rosemary leaves.
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