Vegetarian Breakfast


  • 2 slices of Il Granino Ciabatta Bread
  • 1/2 red onion
  • 2 Cloves of fresh garlic
  • Half a punnet of cherry tomatoes
  • 2-3 handfuls of baby spinach
  • 1 tspn of gourmet garden dried parsley
  • 2 eggs for poaching
  • Persian Feta
  • 1/2 avocado
  • Balsamic glaze
  • 50g of butter
  • 1 Tbsp of Apple Cider Vinegar


1. Slice the red onion into thin slices, mince garlic cloves and then slice button mushrooms

2. Heat a medium-sized frypan and melt the butter. When it begins to bubble, add the onion and garlic fry them lightly. Add the cherry tomatoes and toss every 20- 30 seconds. In a separate pot, bring water to a simmer and add ACV

3. Add the parsley and mushrooms. Mix every 30 seconds to cook evenly

4. Season with salt and pepper

5. Once the mushrooms are cooked, add in the baby spinach and stir frequently. Cook until wilted and turn off the heat.

6. To poach the egg, turn the heat down to a create a light simmer. With a spoon, create a whirlpool in the water. While the water is still whirling, crack and egg in the centre. When it starts to turn white, slightly increase the heat. Cook for 3 to 4 minutes and remove from water

7. Toast the beautiful fresh slices of Il Granino bread

8. Spread the avocado over the toasted Il Granino bread

9. Evenly layer the mushroom and spinach mix over the sliced bread

10. Placed the egg on top and crumble over the Persian feta

11. Drizzled the balsamic vinegar over the plate and bread


Vegan Friendly Roast Pumpkin Turkish Roll


Basil Pesto

  • 2 large handfuls of fresh basil
  • 50g pinenuts
  • 2 Tbspns of olive oil
  • 2 Tbspns of nutritional yeast
  • 1 tspn lemon juice
  • 1 clove of garlic
  • Lemon zest (Optional)

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Caramelised onions

  • 2 Tbsp vegan ghee
  • 1 large red onion
  • 6 Tbsp red wine vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp smoked paprika

Roast pumpkin

  • Whole butternut pumpkin
  • Olive oil (to drizzle over pumpkin)
  • Salt and pepper

Extra ingredients:

  • Baked almond feta
  • Avocado
  • Rocket


1. Pre-heat oven to 180°C

2. Prepare roast pumpkin by cutting in half, remove skin and then slice into semicircles 1/3 cm width

3. Line a baking tray with baking paper and lay pumpkin evenly spaced out (you need six slices per sandwich)

4. Drizzle olive oil and coat well. Season pumpkin with salt and pepper, place in oven and cook for 30 to 45 minutes.

5. Start preparations for the caramelised onions by cutting a red onion and a half and then slicing finely.

6. Heat frying pan and placed ghee in pan until melted.

7. Place onions in pan and fry lightly (until slightly translucent)

8. Add red wine vinegar, mix lightly and then add the brown sugar. Mix until dissolved.

9. Turn the heat right down. Cover onions and simmer for 10 minutes. Meanwhile, start preparations for basil pesto by toasting the pine nuts

10. Once the pine nuts have toasted, place all ingredients in a food processor and blitz to a desired consistency. I prefer a medium course texture.

11. Remove the lid of the caramelised onions. By now they should have softened. Slightly turn up the heat and cook until the juices in the pan thicken. Remove from the pan and set aside for assembly of sandwich.

12. Once the pumpkin has roasted and you see golden edges, remove from the oven and set aside for assembly of sandwich

13. Begin the assembly of the sandwich by cutting the Il Granino Turkish roll in half. Remove some of the bread content from the inside of the roll (this makes more space for the filling). Lightly toast the Il Granino Turkish bread under the grill or in the oven.

14. Once the Il GraninoTurkish roll is toasted, spread the avocado on the bottom part of the two rolls. Place the roast pumpkin next by laying piece of side-by-side. Next place and even coverage of the caramelised onion over the pumpkin. Lay a handful of rocket over the onion then crumble the almond feta over the rocket. Lastly, spread and even amount on the inside of the top slice of Il GraninoTurkish roll before placing it on top to complete sandwich.