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This beautiful breakfast dish is layered with crispy vegetable pancake fritters, soft boiled eggs, broccolini and a savoury yoghurt sauce drizzled on top! A true brunch recipe that will wow anyone! You'll Need: 4 large free range eggs 1 avocado, sliced in half Sea salt and ground black pepper A pinch of allepo pepper, to serve Extra virgin olive oil, to serve For the vegetable fritters: 2 cups of grated vegetables (squash, courgette, sweet potato, carrot) 2 tbsp chia seeds 6 tbsp chickpea flour 6 tbsp milk 1 tbsp harissa spice blend Sunflower oil, for frying For the grilled baby brocolli: 1 pack tenderstem/broccolini 2 tbsp olive oil For the yoghurt: 1 small Yoghurt carton (Around 125 ml) 1 tsp Turmeric Juice of ½ lemon 1 small clove garlic, finely minced Get the full recipe here:
