Breakfast recipes
20 minutes
Potato rosti and duck rashers breakfast

1. Combine all the vegetables and herbs in a large bowl.
2. Whisk the dressing ingredients and season to taste with salt. Pour over the vegetables and toss to coat evenly, or serve the dressing separately. Mix the vegetables and chicken.
3. Garnish with peanuts, mint and the lime juice.
Cook’s notes: Use any leftover veg from the fridge, such as shaved baby marrows. If you are allergic to nuts, make a miso-mayo dressing instead.
Photograph: Myburgh Du Plessis
Production: Bianca Strydom