Carrot and Tiger Nut Breakfast Salad

  • Vegetarian Sweet-Savoury Breakfast
  • Semi-sweet, nutty flavours
  • A filling and crunchy breakfast.
  • Full of vitamins and fibre.
  • Makes enough for 1 person.
  • Preparation time: 10-15 minutes.

Organic Peeled Tiger Nuts (500g) - Sussex WholeFoods

20g of peeled tiger nuts, soaked in fresh water overnight.

Baobab & Onion Raw Kale Chips, Organic 30g (Inspiral)

small handful of kale crisps, in your favourite flavour.

Other Ingredients

  • 30-40g fresh carrot, peeled (taken from a small to medium carrot).
  • ½ a fresh apple, skin left on, pips removed.


  1. The night before, rinse the peeled tiger nuts in fresh, cold water. Drain and then transfer into a lidded container. Cover with cold water. Place in the refrigerator.
  2. The next morning, remove the tiger nuts from the fridge. Rinse in cold water and drain. Set to one side.
  3. With a spiraliser or julienne peeler, create strands of carrot from your peeled carrot, around 30-40g. Add these straight to your breakfast bowl.
  4. Cut the apple into bite size chunks. Add these to the bowl.
  5. Now sprinkle over the sesame seeds and the tiger nuts. Gently mix the ingredients with a fork or your fingers.
  6. Finally take a small handful or two, of your favourite kale crisps and drop on top of the rest of the ingredients. Then serve/eat!
  7. This recipe would also make a great lunchtime salad, lightly drizzled with your favourite oil.