Friday, 29 May 2015

Mango and Black Bean Breakfast Salad

This recipe makes a plate of brunchy goodness for one...

...but can easily be doubled for two.

(Serves 1)

1 egg
1 handful spinach
1 handful black beans, drained and rinsed
2 cherry tomatoes, sliced
1/2 an avocado, sliced
60g tinned mango, drained & sliced
10g feta
1 limes to dress the salad
Big pinch oregano
Salt & pepper
Parsley, to garnish
Sunflower oil, for frying

Heat a splash of oil in a large frying pan. Crack in the egg and cook for about 5 minutes or until cooked to your liking.

Place the spinach leaves on a plate, along with the tomatoes, mango and avocado.

Move the cooked egg to the side of the pan and add the beans to the other side of the pan and sprinkle with oregano. Cook for a couple of minutes. Just enough to warm them through.

Scatter the beans over the plate, season and crumble over the feta. Squeeze over half the lime and serve with the other lime half and fresh parsley.


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