Seasonal, cultured, vegcentric cooking by Joey O'Hare
dakota-roos-1196.jpg

Summer

Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Courgette Breakfast Bowl

Here’s a tasty way to enjoy the Rosemary, Walnut & Spelt Granola, and something a little bit different in the mornings. For those who have more of a savoury tooth rather than a sweet one, try this breakfast bowl in lieu of a sweetened granola with fruit.  Carrots are also delicious here in place of courgettes if you like.

This ‘recipe’ (if one can call it such!) serves two people.

Ingredients:

  • 1 small/medium courgette
  • 1 tablespoon olive oil
  • jucie ½ lemon
  • small handful of parsley, mint and/or dill
  • 4 generous dollops of natural yogurt – sheep’s milk yogurt is wonderful here
  • 2 generous handfuls of granola

Method:

  • Simply grate the courgette though the coarse side of your grater, and finely chop the herbs. Mix these together with the olive oil and a squeeze of lemon.
  • Spoon the yogurt and courgette into serving bowls, followed by the Rosemary, Walnut & Spelt Granola.