Brunch at the Beach
The perfect time of year for long picnics with those you love
There's nothing like a good meal you can make the night before!
White cheese & oregano dip on toast
This Turkist breakfast staple can be made with a variety of cheeses for a double-dip worthy addition to any brunch feast.
300 g beyaz peynir or white cheese like feta
juice of 1/2 lemon
7 tablespoons of olive oil
grated zest of 1 lemon
2 sprigs of fresh thyme, leaves picked
1 teaspoon dried oregano
sourdough, toast or crackers
In a medium bowl, stir the cheese until smooth. Add the lemon juice and olive oil, whisking to incorporate. When smooth with the texture of a dip, add the lemon zest, thyme and oregano. Serve on toasted, or fresh, bread or with crackers as a dip.
Black beans molletes
One of Mexico's most popular breakfast dishes sure to please everyone with an assembly of beans, pico de gallo, molletes (an open-faced sandwich) and avocado.
For the Black beans
Drain the beans and place in a pot with 7 1/4 cups of water. Lightly boil until tender. Drain. In a saucepan, heat the oil and onion over medium heat. Add the beans and mash. Season with salt.
For the pico de gello
200g diced green tomatoes
50g diced onion
1/2 small pepper, minced
handful of chopped coriander
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
In a bowl, combine the tomatoes, onion, pepper, coriander, lime juice and olive oil. Mix well. Season with Salt.
Toast or slice bread, spread with black beans, top with pico de gello and avocado slices.
Flatbread with Moroccan chicken meatballs
Kofta is a fantastic go-to for picnic situations and shared food, where small bites can be catered to individual tastes. This recipe is made up of a refreshing chermoula and chicken koftas, which you could swap out for any meat or even falafels. The kids absolutely love these ones!
For the Chermoula
1 bunch of chopped mint
1 bunch of chopped coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon garlic powder
pinch of salt
1 teaspoon honey
3 1/2 tablespoons yogurt
2 teaspoons olive oil
In a bowl, stir together all ingredients. Serve immediately or refrigerate.
For the Chicken Kofta
400g minced chicken
1/2 bunch thyme leaves, chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
grated zest & juice of 1 lemon
grated zest & juice of 1 orange