Is there anything more wonderful?
Breakfast and lunch together in harmony.
Now, that’s my idea of delicious.
As per usual, this meal involves tahini. And lots of it.
My lovely friend Jess bought me a new jar from Terra Madre. This place is THE bomb so go check it out if you ever get a chance!
To make said brunch, you need a few things:
-1-2 Aubergines, slice, oil, season and oven roast in a 180-200C oven. Bake until deliciously melty and soft.
-1-2 Tomatoes, Cherry or Roma are nice
-250gms mushrooms, Portobello
-A good handful of spinach
-Potatoes – whichever you fancy
-Tahini, to taste
Step 1. Slice potatoes, tomatoes and mushies
Step 2. Heat up a pan to a toasty medium-high
Step 3. Throw potatoes in microwave if you want them to cook even faster, if not, fling them cold turkey into the olive oiled pan.
Step 4. Once potatoes are looking all crispy, smelling divine and are at the point of edible, remove.
Step 5. Gather tomatoes and mushrooms, slide joyfully into pan.
Step 6. Once of the verge of singing they are done, brush the spinach in to join the mushroom and tomato party you have going on.
Step 7. When wilted, rejoice and plate with a sliced lemon and lashings of tahini.
Step 8. Go to town on this creation.
Hope you enjoy and have a lovely day!
Dreaming of tahini, see you soon,