Breakfast salad is good to start the day with. It helps your stomach fill for long and makes the perfect light but filling start of day.
STUFF TO PREPARE
1/4 pumpkin peeled and cubed
6 asparagus spears, trimmed and halved
6 cherry tomatoes halved
4 soft boiled eggs
1 avocado, halved
2 cups baby spinach
1 tbs. chopped fresh dill
Olive oil to drizzle
Salt and pepper to season
INSTRUCTIONS
1: Preheat oven to 180°C and prepare a baking tray with baking paper.
2: Place diced pumpkin cubes on to the tray and drizzle with oil, along with seasoning of salt and pepper.
3: Place in to the oven for 10 minutes, stir and bake for a further 10 minutes.
4: Untill then, bring the water to boil in medium saucepan.
5: Place the asparagus in to the water, turn down the heat and simmer for 5 minutes and then set aside.
6: Place eggs in to water and bring to the boil again. Later, turn down to simmer and cook the eggs for 6 minutes. Run the eggs under cold water and carefully peel them.
Now it’s turn to assemble!
Place the baby spinach in to bowls, add pumpkin, asparagus, tomatoes, avocado and eggs. Sprinkle with fresh dill, spices, salt, pepper and a drizzle of olive oil! And it’s done!
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