Lemon Yoghurt
- 200 g yoghurt
- ½ lemon zested and juiced
- 1 clove garlic minced
Toasted Seeds
- 2 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
To Serve
- 100 g rocket or preferred greens
- 100 g smoked salmon
- 4 Tbsp sauerkraut
- ½ lemon cut into wedges
Make yoghurtIn a small bowl, zest lemon, cut in half lengthways, juice half in the bowl and cut the other half into wedges, set aside. Mince garlic and add to bowl along with yoghurt. Season to taste with salt and pepper. Toast seedsHeat a small dry fry-pan on medium high heat, add sunflower and pumpkin seeds and toast for 1-2 minutes, until browned. ServePlace rocket, salmon, sauerkraut and lemon yoghurt in a breakfast bowl, sprinkle over toasted seeds and serve with a lemon wedge.