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Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Salads, Sweet Treats.

21/04/16

Sizzling yoghurt on toast – perfect for brunch

For the yoghurt

  • Thick greek yoghurt 5 tablespoons, 180g

  • Salt ¼ teaspoon

For the frying to add into yoghurt

  • Rapseed oil 1 teaspoon

  • Mustard seeds ½ teaspoon

  • Green chilli, finely chopped ¼ (optional)

Assorted toppings, finely sliced

  • Beetroot

  • Red pepper

  • Yellow pepper

  • Avocado

  • Cucumber

  • Carrots

Optional garnishings

  • Watercress

  • Paprika

  • Sesame seeds, furikake

Makes around 5 medium slices

Start by slicing your choice of toppings – I prefer lengthways slicing for my display but you can also chop into small pieces. Now slice the bread, toasting and keeping the slices ready on the serving plate. Lastly, keep the yoghurt (I use Total brand for this recipe) ready in a bowl and stir in the salt.

Now heat the oil on low heat in a small pan, add the mustard seeds, making sure they are resting in the oil (not in the bare areas of the pan). They will take around a minute to start popping. Once they’ve popped, take them off the stove and pour into the yoghurt. Stir the yoghurt thoroughly and taste it to check for salt.

Now simply spread the thick yoghurt mix into the slices of bread, add the slices of toppings and sprinkle with sesame seeds, paprika and watercress. Again all of these are optional. Instead of sesame seeds, you could use sunflower seeds.

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This is the perfect addition to your brunch table at home – simple, no fuss and packed with flavour! The easy addition of the sizzling mustard seeds into the yoghurt brings everything to life and transforms the flavour entirely. I randomly came across this crispy fresh loaf of quinoa bread made by Gail’s at Whole foods. I do think a fresh loaf or baguette or something that has a rather crispy crust is necessary for this recipe, but other than that, you can use whatever you have in the fridge as toppings. My choice of toppings is all about the range and variety of colour. Enjoy! And if you make this, be sure to tag me in your instagram posts. I’d love to see what toppings you chose x

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