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avo smash brunch sunday brunch recipes

Sunday brunch recipes to impress

Easy (but impressive) Sunday brunch recipes to please a crowd

1 

Beetroot borani bowl from The Black Horse, Kingston

Ingredients:

  • 200g Giant couscous
  • 250g  Halloumi cheese (Sliced into 5 portions)
  • 100g Beetroot small diced
  • 50g Dukkha
  • A pinch of fresh mint and dill
  • 200g Mixed leaves salad

Ingredients for the sauce:

  • 250g Cooked beetroot
  • 150g Greek yogurt
  • A tbsp of lemon juice
  • 1 tsp  of white vinegar
  • A pinch of dill
  • Olive oil

Method:

  • Put all the sauce ingredients into a food processor and blitz until you get a smooth dressing
  • Mix all the ingredients in a bowl and dress with olive oil
    Then with a tablespoon, put the beetroot dressing around the edge of the salad bowl
  • Fill up the bowl with salad
  • Grill the halloumi cheese and put it on top of the salad and complete it with dukkha

2 

Avo toast with a twist from Social Brew Cafe, Putney 

Ingredients:

  • 1 Rye Sourdough Toast
  • I small Avocado smashed with a little lemon juice
  • Almond butter
  • 2 eggs – poached
  • 2 Cherry tomatoes cut in quarters
  • Pumpkin and sunflower seeds
  • Cube of feta cheese
  • Baby Spinach leaves

Method:

  • Put a layer of baby spinach leaves on the plate
  • Toast some sourdough bread and place the toast on the leaves
  • Spread the almond butter on the toast and top with the smashed avocado
  • Poach two eggs and place on top
  • Sprinkle the feta cheese and cherry tomatoes around the sides of the toast
  • The final touch… a sprinkle of pumpkin and sunflower seeds
beetroot bowl sunday brunch recipes

2 

Blueberry pancakes with compote

Ingredients:
  • 1 ripe banana
  • 1 cup milk of choice
  • 1 tsp vanilla extract
  • 1 tbsp olive oil
  • 1 cup buckwheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch salt
  • Handful blueberries
  • For the compote:
  • 2 cups fresh raspberries/strawberries/blueberries
  • Juice of ½ a lemon
  • 1 tsp vanilla extract
Method:
  • Mash the banana and then whisk it together with the milk, olive oil and vanilla extract
  • Add the buckwheat flour, baking soda, cinnamon and salt and mix until thick and gloopy
  • Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time
    Drop four or five blueberries into each pancake and when they start to bubble, flip them over, cooking for a further two minutes until golden. Repeat with the whole mix
  • Whilst the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice and vanilla extract and allow to heat very gently, stirring from time to time
  • Once all the pancakes are cooked, stack them high and top with the compote and any toppings of your choice
pancake day