Avocado on rye toast with beetroot
Houmous, cottage cheese & seeds
Avocado on rye toast with beetroot
Houmous, cottage cheese & seeds
“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. ”
Serves 1
DifficultyNot too tricky
Nutrition per serving
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Calories 353 18%
-
Fat 16.5g 24%
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Saturates 3.6g 18%
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Sugars 5.7g 6%
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Salt 1.4g 23%
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Protein 12.2g 24%
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Carbs 42.5g 16%
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Fibre 6.8g -
Of an adult's reference intake
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Ingredients
- 1 vac-packed beetroot
- 1 teaspoon houmous
- 1 teaspoon cottage cheese
- 1 x 75 g slice of rye bread
- ½ a ripe avocado
- 1 teaspoon extra virgin olive oil
- 1 teaspoon mixed seeds
- 1 cooked beet
- 1 teaspoon hummus
- 1 teaspoon cottage cheese
- 1 x 2½-oz slice of rye bread
- ½ a ripe avocado
- 1 teaspoon extra virgin olive oil
- 1 teaspoon mixed seeds
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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.
- Use a fork to smash up the beetroot, hummus 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.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited