Ever had a salad for breakfast? This Nourishing Breakfast Salad recipe from Lorna Jane Clarkson's new cookbook will have you wondering why you haven't been eating it on the daily.
Ingredients
9 ½ ounce piece pumpkin, unpeeled, cut into ½ inch thick slices
3 ounces Swiss brown mushrooms, halved
1 large zucchini, cut diagonally into ½ inch thick slices
To make lemon and thyme dressing, combine the ingredients in a screw-top jar and season to taste. Shake well.
Combine vegetables and 1 tablespoon dressing in a large baking-paper-lined baking dish. Bake about 25 minutes or until vegetables are browned lightly and tender.
Combine vegetables and watercress in large bowl. Transfer to serving plates; sprinkle with pepitas. Drizzle with remaining dressing
Notes
Feel to add a poached egg on top of your breakfast salad!
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/10/nourishing-breakfast-salad-recipe/