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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?
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.
Method:
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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