Avocado on rye toast with beetroot

Name: Avocado on rye toast with beetroot
Yield: 1
Ingredients: 1 vac-packed beetroot; 1 teaspoon houmous; 1 teaspoon cottage cheese; 1 x 75g slice of rye bread; ½ a ripe avocado; 1 teaspoon extra virgin olive oil; 1 teaspoon mixed seeds

Houmous, cottage cheese & seeds

Vegetarian

Not Too Tricky

serves 1

About the recipe

I’m told that in the UK avocados are now more popular than oranges! This breakfast favourite is a source of vitamin E, which acts as an antioxidant, helping to protect our cells.

nutrition per serving

353

Calories

18%

16.5g

Fat

24%

3.6g

Saturates

18%

5.7g

Sugars

1.4g

Salt

23%

12.2g

Protein

24%

42.5g

Carbs

16%

6.8g

Fibre

of an adult’s reference intake

Recipe From

Super Food Family Classics

By Jamie Oliver

Buy Now Watch the Show

Ingredients

1 vac-packed beetroot

1 teaspoon houmous

1 teaspoon cottage cheese

1 x 75g slice of rye bread

½ a ripe avocado

1 teaspoon extra virgin olive oil

1 teaspoon mixed seeds

Method

Use a fork to smash up the beetroot, houmous and cottage cheese.
Season to taste and spread over the rye bread or toast.
Place ½ a ripe avocado on top, drizzle with 1 teaspoon of extra virgin olive oil.
Sprinkle with 1 teaspoon of mixed seeds.

Tags

Vegetable Avocado Sandwiches, wraps & toasties Bread & doughs Baking Beetroot Dressings & condiments Sides Vegetarian Family favourites Entertaining

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