Chef Tom Walton’s dishes for laidback mornings are loaded with nutrients to keep you going all day long. Chill out and enjoy – it’s what weekends are made for

Fruit with rose & lime dressing, yogurt and mint

PHOTOGRAPHS: CHRIS COURT FOOD STYLING: KIRSTEN JENKINS STYLING: EMMALY STEWART

Smashed fried eggs with baba ganoush and tabouleh

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Aussie chef Tom Walton has helmed many Sydney restaurants in his 20 year career, including Bondi eatery The Bucket List. He was introduced to Middle Eastern flavours as a child by his Lebanese neighbour Nadeema, his ‘grandma’. Follow him on Instagram @cheftomwalton.

Herbed labneh, cucumbers, olives and radishes

VEGGIE RECIPE

Fruit with rose & lime dressing, yogurt and mint

Serves 4 Hands-on time 10 min, plus macerating Simmering time 5 min

MAKE AHEAD

The syrup can be made up to a week in advance. Store in an airtight container in the fridge.

EASY SWAPS

You could swap coconut yogurt for natural or greek yogurt and use melon instead of papaya.

For vegans, swap the honey for agave nectar or maple syrup.

KNOW- HOW

If you want to grind your own cardamom you’ll need the seeds from about 10 cardamom pods.

• 1 small papaya, peeled, cut into wedges

• 225g strawberries, trimmed

• 2 kiwi fruit, peeled and halved

• 100g whole grapes

• Seeds from 1 pomegranate

• Handful mint leaves to serve

• 500g unsweetened coconut yogurt to serve (see Easy Swaps)

For the rose & lime dressing (150ml)

• 90g runny honey

• 2 tbsp rosewater

• ¼ tsp ground cardamom (see Know-how)

• Juice 1 lemon or lime

1 For the dressing, put the ingredients in a small pan with 2 tbsp water and stir over a medium heat for 3-5 minutes until well combined and the syrup has slightly reduced. Taste and adjust with more lemon or honey if you like.

2 Gently toss the fruit and mint in the dressing and leave to macerate for 10 minutes. Spoon yogurt onto plates, arrange the fruit over it and spoon over the dressing and mint to serve.