Think outside the box for Breakfast, especially in Summer.
Prepare your breakfast dishes, make a large pot of coffee, set the table on the verandah, deck, or under the grapevines, take the newspaper or a book, and enjoy a leisurely Summer breakfast.
Eat fresh, with slices of radish, tomatoes and cucumbers with some parsley, dill or basil. Drizzle with a little oil and lemon juice and sprinkle with sea salt.
Salt some seeded cucumbers by mixing with salt and lemon juice. Allow to sit for 20 mins, drain, and mix with fresh dill and/or coriander leaves. Salty and lemony.
Mix Labneh with extra virgin olive oil, sea salt, black pepper, zaatar, golpar (optional), celery and chopped pistachios. Add some minced garlic and a squeeze of lemon. Scatter with barberries or pomegranate kernels. Eat with flat bread.
Marinate baby bocconcini in pesto or coriander paste, and serve on toast drizzled with olive oil. Sprinkle with salt.
Grill some peaches with jaggery or brown sugar and a squeeze of lemon, drizzle with cream and serve with some toasted fruit bread.
Prepare some Bircher Muesli the night before and enjoy with Summer fruits for breakfast.
Or eat them with Indian Style “French” Toast – make a chickpea flour batter with sea salt and pepper, dip bread sliced in it and fry on each side in a little ghee or oil. Delicious.