Recipes
Savoury Vegan Brunch
8min read
This dish was dreamed up with lazy, late mornings in mind. Whether relaxing from the night before, or getting ready for a big weekend, it has you covered.
Prep Time
30mins
Cook Time
10mins
Makes
4 servings
Ingredients
Potato rostis:
4 large potatoes (around 600g)
1 yellow onion
½ tsp salt
1 tsp cumin
¼ tsp pepper
3 tbsp olive oil (to fry)
Green Cannellini-Bean Dip:
400g cooked cannellini beans (1 tin)
½ cup cooked peas
1 tbsp olive oil
1 tbsp tahini
½ tsp salt
1 lemon, juiced
25g mixed herbs (we used coriander + mint)
¼ cup water
Dressing:
2 tbsp plant-based yoghurt
1 ½ tsp grainy mustard
1 tsp apple cider vinegar
1 tbsp maple syrup
2 tbsp olive oil
¼ tsp salt
To serve:
2 avocados
10-15 cherry tomatoes
4 slices rye bread
Method
STEP 1
To make the potato rostis, grate the potatoes and onion with a box grater, into a colander placed over a bowl. Season with salt and let sit for 15 minutes. Squeeze the potatoes and onion of any excess liquid and transfer to a bowl. Add cumin and pepper and mix. Heat the oil in a non-stick pan over medium heat. While it heats, use your hands to form small patties out of your grated potatoes and transfer to the pan. Cook around 4 at a time, letting them cook for around 10 minutes at a time. When golden on each side, transfer to a dish lined with kitchen roll. Repeat with the rest of the rostis.
STEP 2
To make the cannellini bean dip, add your cannellini beans, peas, olive oil, tahini, salt, lemon juice, herbs and water to a food processor or blender. Blend on high for 2-3 minutes, until smooth and creamy. Taste for salt and adjust to taste.
STEP 3
To make the dressing, add the yoghurt, mustard, apple cider vinegar, maple syrup, olive oil and salt into a small bowl and mix until fully combined. Taste for salt/acidity/sweetness and adjust to taste.
STEP 4
Slice your avocado into quarters, toast your bread and slice your cherry tomatoes. Build your dish up starting with your dip, followed by 2 potato rostis, avocado, bread, cherry tomatoes and dressing. Sprinkle with zataar or your favourite seeds/nuts/spices.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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