Matcha & kiwi overnight oats
Green overnight oats: matcha whisked into the milk, kiwi and pumpkin seeds on top.
Persian herb & walnut kuku with lemony Puy lentils
A deep green baked omelette packed with parsley, dill, coriander, spinach, walnuts and feta, cut into wedges over warm lemony Puy lentils.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 180°C fan. Wilt the spinach in a dry pan for 2 minutes, squeeze out the water and chop.
- Step 2
Whisk the eggs with the turmeric, a good pinch of salt and plenty of pepper. Stir in the spinach, herbs, spring onions, walnuts and feta.
- Step 3
Heat the oil in a 24cm ovenproof frying pan. Pour in the egg mix, cook 3 minutes on the hob, then bake 15-18 minutes until just set and puffed.
- Step 4
Meanwhile warm the lentils in a pan with the garlic, half the lemon juice and 1 tbsp water for 3 minutes; season.
- Step 5
Stir the rest of the lemon juice into the yogurt with a pinch of salt.
- Step 6
Cut the kuku into wedges. Spoon the lentils onto plates, sit the wedges on top and add a spoon of lemon yogurt.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 36g |
| Carbohydrates | 27g |
| – of which sugars | 4g |
| Fibre | 8g |
| Fat | 36g |
| – of which saturates | 11g |
| – of which omega-3 | 1.5g |
| Calcium | 325mg |
| Iron | 8.5mg |
| Salt | 1.3g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Easter hot cross bun French toast with berries
Day-old hot cross buns dipped and pan-golden, with warm berries and yogurt; the Easter weekend breakfast.
Christmas morning salmon scramble with chives
The once-a-year breakfast: soft scrambled eggs with smoked salmon and chives on sourdough toast.