A Vegetarian Breakfast recipe with a healthy twist.

Serves 4

Prep time 60 mins


4 asparagus spears per person
1 burrata per person
Rye bread
Handful walnuts

For the aubergine dip

2 large aubergine
3 garlic cloves peeled
olive oil
1 tbsp. cumin
salt and pepper to season
Lemon juice
Fresh mint

For the salsa verde

Handful fresh parsley
2 garlic cloves
Good quality olive oil
1 tbsp. capers
1 anchovy (optional)


For the aubergine dip

Pre-heat oven to 180degrees. Peel and chop the aubergine and garlic. Place aubergine pieces on baking tray and sprinkle with the chopped garlic, cumin and a drizzle of olive oil, salt and pepper. Turn up temperature to 200 degrees and place in the oven till brown and soft – roughly 25-30 minutes. Place in food processor, with olive oil, a squirt of lemon juice and fresh mint. Blend till you reach desired consistency. Taste and add more cumin, garlic, salt and pepper if necessary.

For the salsa verde

Blend parsley, cloves, capers and anchovy (optional) with salt together in the food processor. Add olive oil and blend till combined.

To Assemble

Cut ends off asparagus and pan fry till tender. Season with salt and pepper. Toast rye bread, top with aubergine dip, asparagus and burrata. Drizzle with salsa verde. Toast and chop walnuts and sprinkle on top.

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