Simple Breakfast Mezze

Vegetarian

Prep: 15 mins Cooks: 0 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz cucumbersliced
50 g 1.8 oz black olivesroughly chopped
100 g 3.5 oz applesliced
50 g 1.8 oz feta cheesecrumbled
50 g 1.8 oz walnutschopped
2 tbsp 2 tbsp extra virgin olive oil
160 g 5.6 oz tomatoessliced (We like heritage tomatoes for this recipe, but you can use regular if you can't find them)
125 g 4.4 oz grapefruitsliced

Breakfast Lunch

Sweet, salty, crunchy and juicy make for the perfect breakfast mezze plate. Hitting all the bases, this recipe is rich in vitamin C from the tomatoes and grapefruit, beneficial fats from the walnuts and fibre from the apple, making this a perfect all rounder start to the day.

Prep: 15 mins Cooks: 0 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz cucumbersliced
50 g 1.8 oz black olivesroughly chopped
100 g 3.5 oz applesliced
50 g 1.8 oz feta cheesecrumbled
50 g 1.8 oz walnutschopped
2 tbsp 2 tbsp extra virgin olive oil
160 g 5.6 oz tomatoessliced (We like heritage tomatoes for this recipe, but you can use regular if you can't find them)
125 g 4.4 oz grapefruitsliced

Gather your ingredients.

Layer the tomato, cucumber, grapefruit and apple on a platter and season with salt and pepper. To serve, top the salad with the olives, feta, walnuts and a drizzle of olive oil.