POWER STARTS

Nutritional count per serving: 38.6g total fat (9.69 saturated fat); 2 802kJ; 51.6g carbohydrate; 25.7g protein; 7g fibre

YOU WILL NEED

2 Tbsps olive oil  

1 clove garlic, crushed  

1/2 tsp dried mint  

1/2 tsp sweet paprika  

1 tsp cumin seeds  

cooking oil spray  

4 free-range eggs  

1/2 cup (140g) Greek-style yoghurt, warmed (see tips)  

1 Tbsp dukkah* (see tips)  

2 tsps loosely packed fresh mint leaves  

2 wholemeal pita breads (170g), char-grilled (see tips) 

METHOD

1. Heat oil in a 22cm frying pan (base measurement) over medium heat; cook garlic, dried mint and spices, stirring for 1 minute or until fragrant. Transfer spiced oil to a small bowl.  

2. Wipe out the pan with a paper towel. Lightly spray pan with cooking oil. Heat pan over medium heat; cook eggs for 4 minutes or until whites are set and yolks remain runny. Add yoghurt to pan; remove from heat.  

3. Sprinkle eggs with dukkah and fresh mint; drizzle with spiced oil. Season. Serve with pita bread.

Tips

* Dukkah is a spice and nut mixture, originally from Egypt. You can use any nuts you prefer, but hazelnuts and pistachios are the most common. Spices include cumin and coriander, but also salt and pepper. Toasted sesame seeds are also sometimes added. 

Place the yoghurt in a covered microwave-safe bowl; warm in the microwave oven for 20-30 seconds.

Char-grill the pita bread, on both sides, in a heated grill pan or on a barbecue grill plate. 

Nutritional count per serving: 10.5g total fat (4.5g saturated fat); 1 450kJ; 51.3g carbohydrate; 9.2g protein; 4.8g fibre 

YOU WILL NEED

1/2 cup (125ml) water  

2 Tbsps honey  

1 cinnamon stick  

3cm piece fresh ginger, cut into thin matchsticks  

2 cardamom pods, bruised  

2 whole cloves  

1 whole star anise  

500g watermelon, rind removed, cut into small wedges  

250g strawberries, halved  

250g red seedless grapes, halved  

250g cherries, halved, seeds removed  

1 1/2 cups (420g) Greek-style yoghurt  

1/4 cup (30g) slivered pistachios, fresh herbs, to serve (optional) 

METHOD

1. Stir the water, honey, cinnamon, ginger, cardamom, cloves and star anise in a small saucepan over medium heat until the honey dissolves. Bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes or until chai syrup reduces by half. Remove from heat; cool completely.  

2. Place watermelon, strawberries, grapes and cherries in a bowl with half the cooled chai syrup; toss to combine. Refrigerate for 10 minutes.  

3. Swirl remaining chai syrup through yoghurt in a small bowl.  

4. Serve fruit salad topped with pistachios and fresh herbs, along with the chai yoghurt.

Tips

Remove the whole spices from the chai syrup before use if you prefer.

Fresh herbs are available from many major supermarkets and at some health stores. 

Nutritional count per serving: 17.8g total fat (10g saturated fat); 1 953kJ; 57.5g carbohydrate; 16.3g protein; 6.4g fibre 

YOU WILL NEED 

METHOD

Poached cherries  

1. Split vanilla bean lengthways and scrape out seeds. Reserve seeds for French toast.

2. Thinly peel a strip of rind from one orange. Squeeze 1 cup of juice from oranges.

3. Place vanilla bean, rind, juice, the water and syrup in a small saucepan and bring to a simmer.

4. Add cherries and simmer, uncovered, for 3 minutes. Remove from heat; stand for 10 minutes.

French toast  

1. Preheat the oven to 120°C. Place a large wire rack over an oven tray.  

2. Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined; whisk in milk.  

3. Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time, into egg mixture, turning until soaked; drain away excess.

4. Cook bread in a pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to a warm wire rack; keep warm in the oven.  

5. Repeat step 4 with remaining oil, bread and egg mixture.  

6. Serve French toast with poached cherries and yoghurt. 

Tips  
Use any type of milk you prefer – almond, rice, soy, goat’s and cow’s milk are all suitable. You can use olive oil instead of coconut oil.

Nutritional count per serving: 24.3g total fat (4.4g saturated fat); 1 596kJ; 4.7g carbohydrate; 30.7g protein; 11.6g fibre

YOU WILL NEED

20g sunflower seeds, chopped  

20g pepitas (pumpkin seeds), chopped  

2 1/2 Tbsps olive oil  

600g Swiss brown mushrooms, sliced thickly  

600g oyster mushrooms  

1 large clove garlic, crushed  

1 fresh long red chilli, seeded, chopped finely  

1 Tbsp water  

2 tsps lemon juice  

4 free-range eggs  

1 Tbsp vinegar  

200g smoked salmon  

2 Tbsps fresh chervil leaves

METHOD

1. Heat a large frying pan over medium heat. Add sunflower seeds and pepitas; cook, stirring, for 2 minutes or until seeds are toasted. Remove from the pan.

2. Heat 1 tablespoon of the oil in the same pan over high heat, add half the mushrooms; cook, stirring occasionally, for 4 minutes or until browned lightly. Transfer to a large bowl; cover with foil to keep warm. Repeat with another tablespoon of the oil and remaining mushrooms.

3. Return all mushrooms to the pan, stir in garlic, chilli and the water; cook for 1 minute or until fragrant. Remove pan from heat; stir in lemon juice; season. Transfer mixture to bowl; cover with foil to keep warm. 

4. Meanwhile, to poach eggs, half fill a large, deep frying pan with water, add vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide egg into whirlpool. Repeat with a second egg. Cook eggs for 3 minutes or until whites are set and the yolks remain runny. Remove eggs with a slotted spoon; drain on a paper-towel-lined plate. Keep warm. Repeat poaching with remaining eggs.

5. Spoon mushroom mixture among serving plates; top with smoked salmon, toasted seed mixture, eggs and chervil. Season.