Recipe

BREAKFAST GRAZING PLATTER

4-6 as shared platter
Serves
60MINS
Prep Time
15 MINS
Cook Time
25
Ingredients

Ingredients

  • 125g Perfection Raspberries
  • 250g Perfection Strawberries
  • 125g Perfection Blueberries
  • 125g Perfection Blackberries
  • 250g Qukes® baby cucumbers
  • 320g Mix-a-mato® tomatoes
  • 1 Turkish bread loaf, cut into 6 crossways, split & toasted
  • Assorted cheese & Micro herbs

SMASHED QUKES® GUACAMOLE AND SMOKED SALMON

  • 1 tbs extra virgin olive oil
  • 1/2 lime juiced
  • 1 tbs honey
  • 2 tsp sriracha
  • 1 avocado, smashed
  • 4 slices (100g) sliced smoked salmon

SAUTE MIX-A-MATO® TOMATO AND CHEESE TOASTIES

  • 1 tsp smoked paprika
  • 1/2 lemon
  • 80g soft marinated Persian feta
  • 1/4 cup small basil leaves

SPICE ROASTED SOLANATO® AND PECORINO SCRAMBLE EGG

  • 2 tbs pine nuts, toasted
  • 1 tbs olive oil
  • 1 tsp dried chilli flakes
  • 4 large free-range eggs
  • 1/4 cup pouring cream
  • 2 tbs butter
  • 20g pecorino, finely grated

Method

Smashed Qukes® guacamole and smoked salmon

  1. Whisk oil, lime, honey and sriracha in a bowl. Cut the Qukes® in half lengthways. Turn cut side down onto the board. Use a wide blade knife to smash the Qukes® into rough pieces. Add to the dressing, stir to coat. Spread avocado over 4 pieces toasted Turkish bread. Spoon over the smashed Qukes and a little of the dressing. Top with salmon. Place on a serving board.

Saute Mix-a-Mato® tomato and cheese toasties

  1. Heat a large frying pan over medium-high heat. Add the oil sachet, tomatoes and paprika. Sauté for 3 minutes. Squeeze over the lemon. Cook 1-2 minutes or until tomatoes start to blister. Spread the feta over 4 pieces of Turkish bread. Top with tomatoes and pan juices. Place on a serving board, top with basil and pine nuts. Season.

Spice Roasted Solanato® and pecorino scramble egg

  1. Preheat oven to 200°C fan forced. Scatter the Solanato® tomatoes in a roasting pan. Drizzle with olive oil, sprinkle with chilli and season. Roast for 5 minutes until skins start to split. Whisk eggs and cream together until just combined.  Melt the butter in a frying pan over medium-high heat. Add egg mixture. Leave to cook for 30 seconds. Spoon over the tomatoes, gently gather egg mixture from outer edges of the pan into the centre, until eggs form creamy curds. Remove the pan from the heat just before they are cooked. Spoon onto 4 pieces of Turkish bread. Place on serving board. Sprinkle with pecorino. Season.
  2. Add the berries and cheese to the board. Scatter with micro herbs and serve.