Breakfast food gets a delicious new pairing in these spiced savoury breakfast plates! Plus, they’re quick enough to whip up before work.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
¼ cup sunflower seeds, toasted
2 cups plain yoghurt
4 tomatoes, sliced into wedges
1 tsp salt
1 tsp cardamom
Chopped parsley, to serve
4 slices rye bread, toasted

METHOD
1. Chop half of the sunflower seeds.
2. Fold the whole sunflower seeds into the yoghurt.
3. Dollop the sunflower yoghurt on to plates. Top with remaining ingredients and chopped sunflower seeds.
4. Serve with toasted rye.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za