Looking for a quick and nutritious breakfast or lunch? This fancy toast recipe from Emily Kidd’s Posh Toast book is packed with inflammation-fighting plant-based omega-3.
Sometimes, there’s nothing better than a good old piece of toast – especially when it’s hot. But a toast lunch doesn’t have to be boring or low on nutrition.
This walnut brittle, roasted grapes and ricotta number is ready in 25 minutes, boasts an array of flavours and textures, and is packed with plant-based omega-3 – a nutrient we often struggle to get enough of if we don’t eat fish.
Walnuts contain more omega-3 and other antioxidants than any other nut, and a single serving of walnuts gives meets the recommended guidelines for alpha-linolenic acid, the kind of essential omega-3 you get from plants. Studies have found that each gram of ALA you eat a day can lower your risk of dying from heart disease by 10%, while the polyphenols in walnuts have also been proven to fight inflammation and oxidative stress.
225g/8oz black grapes
1 1⁄2 tbsp extra virgin olive oil
1⁄2 tbsp balsamic vinegar
2 tbsp brown sugar
1⁄2 tbsp honey
1 rosemary sprig, leaves picked and finely chopped
250g/9oz good-quality ricotta
4 slices sourdough bread
salt and freshly ground black pepper
Heat oven to 200°C/180°C fan/gas 6.
Toss the grapes with 2 tsp of the oil, the balsamic vinegar and some seasoning.
Transfer to a tray lined with baking parchment and roast for 20 minutes, until sticky and syrupy. Leave to cool a little.
Meanwhile, toast the walnuts in a hot frying pan until golden.
Stir in 1 tsp of the oil, the sugar, honey, rosemary leaves and a good few pinches of salt. Let it bubble gently for about 3 minutes, until the sugar has caramelised. Tip onto a try and leave to cool completely.
Place the ricotta into a small bowl and beat well. Add a good few pinches of slat and pepper, the remaining oil and continue to beat until smooth but spreadable.
Toast the bread and leave to cool briefly, then spread with the ricotta.
Top with the grapes and their sticky juices.
Chop or bash the walnut brittle into smaller pieces and scatter over the toast.
Recipe from Posh Toast by Emily Kydd (Quadrille).
Photography: Louise Hagger.
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