Watermelon and Tomato Breakfast Salad
27 Jul 17 |
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Sweet and savoury but unexpectedly right - this unusual breakfast dish is worth scrubbing up when you fancy something different - and it's healthy too! Recipe and photo by Kellie Anderson, MSc - get more recipes like this from kelliesfoodtoglow.com.
Ingredients
- 1tbsp An ingredient, chopped
- 2tbsp olive oil
- 2 x 10cm sprigs fresh rosemary
- 250g-285g best Greek yogurt*
- 1tbsp best honey (we like acacia)
- 160-200g best cherry tomatoes, washed and halved
- 160-200g ripe seedless watermelon, rind removed and flesh cubed (or scooped with a small melon baller)
- 1tbsp fresh lemon juice
- Flaky salt, optional
Method
- Heat the oil in a small saucepan over a medium flame and add the rosemary sprigs. Sizzle gently until lightly browned (about 30 seconds) – do not take your eye off of the pan. Remove the sprigs to a paper towel and save the oil to use in a sec.
- Stir the honey and yogurt together in a small bowl; spread it over a wide, shallow bowl or divide between individual bowls.
- Combine the watermelon, tomatoes and lemon juice in a bowl and add to the yogurt. Drizzle with the rosemary oil, crumble over rosemary and sprinkle over with a little salt, if desired. Serve.
