Zucchini, bacon, bocconcini and mint brekkie bowl

Name: Zucchini, bacon, bocconcini and mint brekkie bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 8 slices short-cut bacon; Juice of 1 lemon; 4 slices sourdough, toasted; 2 zucchini, thinly sliced lengthways; 2 yellow squash, thinly sliced; 8 balls bocconcini; 2 tbs buckwheat, toasted; Mint and nasturtium leaves (substitute rocket), to serve

Rate now

10m

05m

Zucchini, bacon, bocconcini and mint brekkie bowl

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 01, 2017

Healthy, delicious and ready in no time at all. We're sold.

1/4 cup (60ml) olive oil
8 slices short-cut bacon
Juice of 1 lemon
4 slices sourdough, toasted
2 zucchini, thinly sliced lengthways
2 yellow squash, thinly sliced
8 balls bocconcini
2 tbs buckwheat, toasted
Mint and nasturtium leaves (substitute rocket), to serve

Method

1.

Heat 1 tbs oil in a frypan over high heat. Add bacon and cook for 2 minutes each side or until golden. Remove and drain on paper towel. Set aside.
2.

To make the dressing, whisk lemon juice and remaining 2 tbs oil in a bowl.
3.

Divide sourdough among serving bowls. Toss zucchini and squash in dressing and add to bowls with bacon and bocconcini. Scatter with buckwheat, mint and nasturtium leaves to serve.