The healthy breakfast!

Ingredients

(For 4 portions)

Stir-fried cauliflower and turnip green with Greek yogurt and oatmeal:

  • 1 small cauliflower
  • turnip flounder
  • 160 gr Greek yogurt
  • 4 coffee spoons of oatmeal (without sugar)
  • tablespoon of olive oil Iluigi
  • coarse sea salt mill - Verstegen

Watermelon-lime drink with mint:

  • 1 small ripe watermelon (without seeds)
  • 2 limes
  • A few sprigs of fresh mint

Crackers with carrot salad and kikuna leaves. Fresh water with celery and motti cress. Watermelon ‘fingers':

  • 16 crackers of your choice (we used parovita)
  • 200 gr grated carrots
  • 150 g organic Légumaise carrot with ginger
  • curly parsley branch, finely chopped 1 shallot, finely chopped
  • cup of Kikuna Leaves
  • Dash of olive oil - Iluigi
  • Black pepper grinder - Verstegen

Fresh water with celery and Motti Cress:

  • 4 celery sprigs
  • cup of Motti Cress 
  • still or sparkling water

Method

(For 4 portions)

Stir-fried cauliflower and turnip green with Greek yogurt and oatmeal:

Wok:

  • Remove the greens from the cauliflower, wash and cut into slices.
  • Coarsely chop turnip greens into equal pieces.
  • Stir fry both with some olive oil and season with sea salt.
  • Divide between the 4 bowls and spoon some yogurt on top.

To finish off:

  • Finish with the oatmeal. Serve lukewarm or cold.

Watermelon-lime drink with mint:

Drink:

  • Peel the watermelon and cut into pieces.
  • Place in a blender and add the juice of limes and a few mint leaves.
  • Mix into a drink.
  • Put juice in the glasses and finish with a sprig of mint.

Watermelon fingers:

  • Cut some watermelon in fine rectangles.
  • Decorate it on a wild moon plate.

Crackers with carrot salad and kikuna leaves. Fresh water with celery and motti cress. Watermelon ‘fingers':

  • Mix everything and make 2 sandwiches
  • per person with the crackers and carrot salad mix.
  • Place in each bowl with some Kikuna Leaves.

Fresh water with celery and Motti Cress:

  • Pour water (flat or sparkling) into glass.
  • Place a sprig of celery and some Motti Cress in it.
  • Let it soak for a while

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies, fruit
Plate: Wild Grey Plates

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®

Download

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress