Breakfast salad

Coarse oatmeal 1 tsp.
Chicken egg 1 pc
Frillice lettuce 1 good handful
Pea shoots 1 medium bundle
Peanut butter 1 tsp.
Chick-peas 3 tbsp.
Bacon 5 slices
Orange 1/2
Bloody dock 1 small bundle
Wood sorrel (if available)
Olivia cooking oil 1 tbsp.

Roast coarse oatmeal in a dry pan, remove from heat and allow to cool.

Mix chick-peas with peanut butter and a little oil and bake on a baking sheet at 200 °C for about 10 minutes, place the bacon slices next to the mixture.

Fry an egg.

Use a hand blender to mix pea shoots, mint, oil, and orange juice for the salad dressing.

Serve the salad. 

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