Check out Chef Sabyasachi Gorai's nutritious breakfast recipes.

Fruit Salad with Walnut Crumb

Serves: 2

Ingredients

• 1 kiwi, peeled, halved and sliced
• 1 peach, halved, stoned and sliced
• 150 gm strawberries, sliced, optional
• 50 gm red seedless grapes, halved
• 2 sprigs mint, leaves shredded
• 50 gm walnuts, roughly chopped
• 2 tbsp oats
• 1 tbsp desiccated coconut
• 4 tbsp dairy-free coconut yoghurt alternative
• 2 glasses, to serve

Method

• Mix together the fruits and mint in a bowl.
  Set aside.
  Place the walnuts, oats, coconut on a foil-lined baking tray and toast under a preheated grill for 1-2 minutes till lightly browned.
• Place the fruit at the bottom of 2 glasses, top with the yogurt and then sprinkle the walnut crumb on top.

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Walnut and Muesli Tumble

Serves: 2

Ingredients

• 2 large oranges
• 1 kiwi, peeled and cut into wedges
• 75 gm seedless red and green grapes, halved
• 25 gm walnuts, roughly chopped
• 50 gm fruit muesli or oats
• 100 gm lemon yoghurt or vegan yoghurt
• 2 bowls
  
• Orange zest or juliennes of orange peel, for garnish

Method

• Cut the ends off the oranges and remove the skin and pith with a sharp knife.
  Remove the segments catching the juices in a bowl.
  Add just the orange segments to the remaining fruit.
  Tumble together the fruits, walnuts, muesli, and yogurt and divide between 2 bowls to serve and garnish with orange zest.

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Goat Cheese, Griddled Cherry, and Gremolata Toast

Serves: 2

Ingredients

• Small bunch parsley, roughly chopped
• Zest of 1 orange
• 1 pod garlic, minced, optional
• 2 tbsp extra virgin olive oil
• Pinch salt
• Pinch black pepper powder
• 100 gm cherries, cut in half and deseeded
• 8 slices sourdough bread
• 120 gm soft goat cheese
• 60 gm walnuts, toasted and roughly chopped

Method

• To make the gremolata, in a bowl mix together the parsley, orange zest, garlic, extra virgin olive oil, and season to taste.
• Heat a griddle pan until searing hot, then place the cherries in, the cut side down.
  Sear for two minutes.
• Lightly toast the bread until golden brown and spread each slice with the goat cheese.
  Top each toast with the cherries and gremolata and finish with a sprinkle of walnuts to serve.

Chef Sabyasachi Gorai is a consultant chef and mentor.

• RECIPES