Richly filled breakfast salad with wholemeal croutons and blueberries

Name: richly filled breakfast salad with wholemeal croutons and blueberries
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 slice wholegrain floor bread; 2 el pumpkin seeds; 200 g candy cucumber; 75 g Dodoni feta barrel aged in brine; 75 g watercress; 150 g blueberries; 1 el extra virgin olive oil; 2 tl liquid honey; lemon

Salad of watercress, pumpkin seeds, cucumber, blueberries and honey.

Ingredients

2 slice wholegrain floor bread
2 el pumpkin seeds
200 g candy cucumber
75 g Dodoni feta barrel aged in brine
75 g watercress

150 g blueberries
1 el extra virgin olive oil
2 tl liquid honey
Lemon

Kitchen Stuff

1 toaster

Directions

Roast the slices of bread and tear into croutons in small pieces.
Heat a skillet without oil or butter and toast the pumpkin seeds for 3 minutes on low heat.
Cut the candy cucumber into slices. Crumble the feta.
Divide the watercress, cucumber, blueberries, croutons, feta and pumpkin seeds over deep plates.
Sprinkle the salad with the olive oil, honey and a little lemon juice.