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Vegetarian breakfast

From Market Kitchen
Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick

Vegetarian breakfast

Method

1. For the hummous: in a frying pan, sweat the onion and pepper in a drizzle of olive oil over a medium heat until soft. Stir in the lemon juice, ground cumin, ground coriander and smoked paprika. Lightly fry for 1-2 minutes, then add the garlic, chopped coriander and half of the cooked chickpeas.

2. Pour the mixture into a food processor and blend to a smooth paste. Transfer to a bowl, then stir in the remaining whole chickpeas and add the tahini and sweet chilli sauce to taste. Season with salt and pepper.

3. For the guacamole: mash the avocado with the lemon juice, cumin, chopped coriander, then season with salt and pepper to taste. Stir in the chilli and tomato.

4. For the vegetarian breakfast plate: heat the oil in a griddle pan until smoking, then add the mushrooms and tomatoes and cook for 2 minutes until soft.

5. To serve, pile the griddled mushrooms, tomatoes, and sourdough toast on a plate, and place a poached egg on top of the toast. Spoon the hummous and guacamole on the side, or serve in small bowls or ramekins.

Cook’s note: to save on preparation time, use tinned chickpeas instead of dried. Simply drain, rinse and pat dry before using.

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Serves: 4

Prep: 15 min, plus soaking overnight
Cook: 10 min

Ingredients

For the hummus

1 red onion, diced
1 red pepper, diced
1 lemon, juice only
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 garlic clove
1/2 bunch Coriander, chopped
200g dried Chickpeas, soaked overnight and boiled until tender
sweet chilli sauce, to taste
tahini, to taste

For the guacamole

2 ripe avocados, peeled and roughly chopped
1 lemon, juice only
1 pinch ground cumin
1/2 bunch Coriander, chopped
1/2 red chilli, seeds removed and finely chopped
1 tomato, seeds removed and finely diced