Morning guys! I hope you all had an incredible weekend full of gorgeous weather, BBQS and ice cream! I spent Saturday doing absolutely nothing in my garden and eating ice cream. Then Sunday was Fathers Day, so I took my Dad out for breakfast! I had a rejuvenator bowl which was sourdough, poached eggs, helium, hummus, roasted veggies, barley, pesto and avocado. We then headed off to the cinema to see Gifted! Best film I’ve seen since patriots day! Can’t recommend more! So emotional! Then we headed back to my Dads, I made us a fancy steak lunch and then I went back home to chill, soak up the sun and read my book. This week has been mental trying to make 100 chocolates in the boiling hot sun for a big order on Thursday. As much as it’s stressing me out, it’s also really exciting. Then tomorrow I’m off to London for an exciting business meeting! All super busy but things are moving forward so I’m super excited to see whats to come!!
Today I’m sharing a really quick and easy summer dish that I whipped up over the weekend. It’s sourdough which can be replaced for 2 slices of my sweet potato bread for a grain free alternative. Topped with cooling avocado, lemon, basil and corn mash. Then topped again with unpasteurised caerphilly cheese – feta would also work, more corn and juicy nectarine ummmummm! The corn, cheese and juicy sweet nectarine are a winning combination! This one would be perfect for breakfast, lunch and tea! It would also be delicious with peach or apple too! Enjoy my lovelies xx
Ingredients – serves two
2 large slices of sourdough
1 small lemon, juiced
a pinch of salt and pepper
15g basil, finely chopped
1 nectarine, diced
80g caerphilly cheese, crumbled
Pop a slice of sourdough on each plate.
Mash the avocado until smooth in a bowl, stir through the juice, seasoning, basil and most of the corn.
Spread the mix evenly across the two slices of bread.
Arrange the crumbled cheese on one side of the slice and the fruit on the other.
Scatter the remaining corn down the center and top with a few pea shoots.