The_Australian_Women_Weekly_Food_Issue_21_2016

BREAKFAST

SALAD WITH
POACHED EGGS
& KALE PESTO
RECIPE ON
PAGE 98

TOP TIPS

We used a baby

leaf micro herb mix

of sorrel, parsley,

coriander and radish.

Leftover pesto can

be stored, covered

with a thin layer of

oil, in an airtight

container in the fridge

for up to 1 week.

AWW FOOD • ISSUE TWENTY-ONE