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 75 g slice of rye bread; ½ a ripe avocado; 1 teaspoon extra virgin olive oil; 1 teaspoon mixed seeds

Houmous, cottage cheese & seeds

Vegetarianv

“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

Super Food Family Classics Bread

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

Super Food Family Classics

By Jamie Oliver

Buy Now

Watch the Show

Tap For Method

Ingredients

g / ml cups / oz

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

Super Food Family Classics

By Jamie Oliver

Buy Now

Watch the Show

Tap For Ingredients

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.