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Vegetarian breakfast
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Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick
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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 clove Garlic
- 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 medium avocado, 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 Tomatoes, seeds removed and finely diced
For the vegetarian breakfast plate
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.
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