WELL-ROUNDED BREAKFAST

What an amazing nation we are. I’m proud of us all for adapting to these crazy times. I know how hard it is to be away from our normal daily routines, the socialising and just hugging a friend in greeting. Our old normal seems light years ago.

I believe routine is good — we all need it to get things done, especially when working from home. If you don’t have a routine, I believe you become less motivated.

To me, mealtimes help make up these routines. Regardless of your routine and when you like to eat breakfast — everyone has breakfast at different times and some prefer brunch — I ask you to please try this bowl. Included in it is my outstanding SG guacamole, a recipe from my latest cookbook Summer with Simon Gault.

Keep up the good work guys. Remember to stay safe, stay well and stay home.

Ultimate breakfast bowl with SG guacamole

Serves 2

½ cup of baby spinach leaves

½ cup SG guacamole (recipe follows) ½ cup sauerkraut

4 rashers crispy cooked bacon 2 poached eggs

4 slices of pan-fried halloumi

2 tsp hemp seeds, toasted

Extra virgin olive oil to drizzle

To assemble, divide the spinach between the two bowls, add a scoop of the guacamole then top with sauerkraut, bacon, poached eggs and the halloumi. Lastly sprinkle over the hemp seeds and drizzle with extra virgin olive oil.

SG GUACAMOLE

12 cherry tomatoes (half red,

half yellow) ½ cup peas 4 ripe avocados 8 mint leaves (rolled together and thinly sliced) ½ red onion, diced 1 tsp yuzu kosho or

jalapeno tabasco

2 Tbsp Extra virgin

olive oil

1 Tbsp lime juice

Pre heat oven 180C.

Cut the tomatoes in half, drizzle with extra virgin olive oil, season with salt and pepper and roast in the oven for 15 minutes, remove and allow to cool.

Blanch the peas in salted boiling water for 2 minutes then refresh in an icewater bath.

Mash the avocados with the peas. Add the mint leaves, red onion, yuzu kosho, extra virgin olive oil, lime juice and season with salt and pepper.

At the last-minute fold in the roasted tomatoes.