Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 large potato, peeled and finely grated
- 1 sprig rosemary, finely chopped
- Olive oil
- Salt & pepper
- 2 thick slices firm tofu
- Olive oil
- 2 tbsp Italian herb mix
- 4 sprigs rosemary
- Bunch trussed cherry tomatoes
- Basil-infused olive oil
- Salt & pepper
- 1 bunch endive, roughly chopped
- 1 small jar chargrilled capsicums, plus oil
- 1 tsp dried parsley
- Olive oil
- 1 clove garlic, crushed
- 2 sprigs rosemary, chopped
- 1 tsp sumac
- 8 Swiss brown mushrooms, stalks removed & halved
- Avocado, sliced
- Olives
- Remaining chargrilled capsicum
- Toast
- Vegan feta, crumbled
Method
- To make the potato rosti, pat the potato dry and place it in a bowl with the rosemary, salt and pepper and mix to combine.
- Form the potato mixture into a large disc. Place olive oil in a small frying pan over low heat and fry the potato disc. Once browned, carefully turn and cook on the other side. Cut into quarters.
- Cut the tofu into triangles and season with the herb mix
- Place olive oil onto a non-stick frying pan over medium-high heat and fry the tofu until browned.
- Preheat the oven to 180°C and line a baking tray with baking paper. Place the rosemary and tomatoes onto the baking tray, drizzle with oil, season with salt and pepper and roast for 12 mins.
- Heat a frying pan over medium-high heat and add 1 tbsp capsicum oil and the endive and sauté for 1 min. Add the capsicum, salt, pepper and parsley and cook until wilted.
- Heat a small frying pan over medium-high heat. Add olive oil, garlic, sumac and rosemary and sauté for 1 min. Add the mushrooms and sauté for 2 mins.
- Transfer all the elements onto a platter and serve.
- Tip: There are a lot of elements in this big breakfast, so start with what can sit in the oven to keep warm. The rosti, trussed tomatoes and tofu are a good place to start.
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