Breakfast Nourish Bowl - Jalna Yoghurt

Ingredients

• ¾ cup firmly packed baby leaves (micro sorrel, parsley, coriander & radish leaves). Any salad leaves will work.
• 100g brussel sprouts thinly shaved, reserve a few leaves to garnish
• 1 cup crunchy sprout combo
• 1 small carrot julienned
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tsp sesame seeds
• 1 tablespoon white vinegar
• 4 eggs
• ½ avocado, sliced thinly
• 25g roasted almonds
• 25g roasted cashews
• 1 garlic clove crushed
• 1 cup baby kale leaves, roughly chopped
• ¼ cup extra virgin olive oil
• 10g finely grated parmesan
• Salt & pepper to taste
• Pulse nuts & garlic in a food processor until coarsely chopped. Add kale & oil, pulse till smooth paste. Add parmesan cheese & salt & pepper. Pulse until just combined.
• 1x avocado, roughly chopped
• ¾ cup Jalna Natural Greek Yoghurt
• ¼ cup basil leaves
• Juice of 1 small lemon
• 1 tablespoon olive oil
• Place all ingredients in a food processor and pulse until smooth.