Avocado on rye toast with beetroot

Houmous, cottage cheese & seeds

Avocado on rye toast with beetroot

Avocado on rye toast with beetroot

Serves 1
DifficultyNot too tricky
Nutrition per serving
  • Calories 353 18%
  • Fat 16.5g 24%
  • Saturates 3.6g 18%
  • Sugars 5.7g 6%
  • Salt 1.4g 23%
  • Protein 12.2g 24%
  • Carbs 42.5g 16%
  • Fibre 6.8g -
Of an adult's reference intake
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

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
Tap For Method
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Ingredients

Method

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