Beach House Brekkie


  • 400 g pumpkin, skin on and finely sliced
  • 8 cooked baby beetroot, halved
  • 100 g cooked brown lentils
  • 100 g roasted red peppers, peeled, cut into dices
  • 2 tbsp extra virgin olive oil
  • 1/2 red onion finely diced
  • 1 tbsp red wine vinegar
  • 2 cups rocket leaves
  • 150g crumbled goat’s cheese
  • 4 poached eggs
  • Toasted pumpkin seeds


  • Salt and pepper to taste
  • 1/2 clove garlic minced
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp raspberry vinegar
  • 1/2 tsp Dijon mustard


  1. Heat a grill plate on medium-high heat.
  2. Coat pumpkin wedges with a little oil on each side.
  3. Cook each side 4-6 minutes. Sprinkle with salt and set onto baking tray. Cook in the hot oven till very soft and lightly browned.
  4. Pat beetroot dry with paper towel. Cook on hot, clean grill for 2 minutes, until charred slightly. Set aside.
  5. In a small bowl, cover red onion slices with red wine vinegar and a pinch of salt and pepper.
  6. Dress lentils and roasted peppers with a little salt, pepper and olive oil.
  7. Arrange rocket leaves on a serving platter, followed by grilled pumpkin, beetroot, lentils, peppers, red onions and its vinegar and goat’s cheese.
  8. Whisk up dressing ingredients in a small bowl and pour over arranged salad, then top with a poached egg per portion.
  9. Sprinkle with toasted pumpkin seeds.
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