Zucchini and Chimchuri breakfast bowl

As much as I’d love to… going out for breaky every weekend isn’t always possible these days (here’s looking at you Jet!).

Rather than cry into my bland scramble eggs and dream of better days (I mean breakfasts), Guy from Bondi Harvest has come to the rescue and given me (and now you) a recipe to save us. And yes, it is just as good as the real deal.

Healthy, easy and quick to make.

You’re welcome.

Zucchini and Chimchuri breakfast bowl

2 Green Zucchinis

1 cup chopped parsley

1 cup chopped coriander

½ cup chopped oregano

1 glove (finely chopped)

200ml Extra Virgin Olive Oil

1 ½ tbs Red Wine Vinegar

1 tbs Balsamic Vinegar

Small pinch dried chilli

Rind from 1 Lemon

3 Leaves Kale

1 tbs Blackmores Vitality Super Greens

Salt and Pepper

METHOD

For Chimichurri Combine herbs, garlic, Blackmores Vitality Super Greens, oil, vinegar, balsamic, lemon rind, chilli, salt and pepper in a bowl.

Slice zucchinis by hand or using a mandolin into noodles, then in a mixing bowl, mix through with chimichurri, kale and season with salt and pepper and serve.