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Avocado on rye toast with ricotta
Tomato, fresh basil & toasted pine nuts
Vegetarian
v
Avocado on rye toast with ricotta
Tomato, fresh basil & toasted pine nuts
Vegetarian
v
“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
Serves
1
Difficulty
Not too tricky
Super Food Family Classics
Bread
Tomato
Meals for one
Nutrition per serving
Plus
Calories
366
18%
Fat
19.8g
28%
Saturates
3.9g
20%
Sugars
5.2g
6%
Salt
1.2g
20%
Protein
10.7g
21%
Carbs
39g
15%
Fibre
6.1g
-
Of an adult's reference intake
recipe adapted from
Super Food Family Classics
By Jamie Oliver
Buy Now
Watch the Show
Tap For Method
Ingredients
g / ml
cups / oz
1 heaped teaspoon ricotta cheese
1 x 75 g slice of rye bread
½ a ripe avocado
1 ripe tomato
1 lemon
1 teaspoon toasted pine nuts
1 sprig of fresh basil , optional
1 heaping teaspoon ricotta cheese
1 x 2½-oz slice of rye bread
½ a ripe avocado
1 ripe tomato
1 lemon
1 teaspoon toasted pine nuts
optional: 1 sprig of fresh basil
Tap For Method
recipe adapted from
Super Food Family Classics
By Jamie Oliver
Buy Now
Watch the Show
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Method
Spread the ricotta cheese over the rye bread or toast.
Finely slice the avocado and tomato, then toss with a squeeze of lemon juice.
Season to taste and arrange on the toast.
Sprinkle over the pine nuts and a few fresh baby basil leaves, if you’ve got them.
Spread the ricotta cheese over the rye bread or toast.
Finely slice the avocado and tomato, then toss with a squeeze of lemon juice.
Season to taste and arrange on the toast.
Sprinkle over the pine nuts and a few fresh baby basil leaves, if you’ve got them.
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