Sitting in Danks St Depot having a coffee the other weekend I couldn’t help but get inspiration from a simple salad I watched being constructed. The beauty of the open kitchen is that you can be lucky enough to nab a table right next to the cooking action. One of the breakfast dishes is the simple tomato and avocado on toast and watching one of the chefs work his rustic magic gave me a few ideas. Paying a visit to Fratelli Fresh across the road had me pick up a few ingredients like tiny grape tomatoes and a couple of the beautiful seedy bagels from the bread box. The rest I already had sitting in the fridge at home so here’s a quick, easy and light brunch I knocked up the following day.

Curly endive salad with tomato, goat’s feta, avocado + white anchovies

• grape tomatoes
• avocado
• goat’s feta, crumbled
• curly endive, picked
• caperberries
• white anchovies
• ex virg olive oil
• sea salt
• freshly cracked black pepper
• seeded bagel, halved and toasted

1. Toast the bagel halves and drizzle lightly with the oil.
2. For the salad gently mix the avocado, tomatoes, feta in a bowl. Add the curly endive, mix gently and arrange on the bagel halves.
3. Scatter with caperberries, drape over the white anchovy fillets and season with sea salt and pepper. Give a final light drizzle of ex virg olive oil.   

Tagged as: Breakfast/Brunch, Recipes