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Avocado on rye toast with beetroot
Houmous, cottage cheese & seeds
Vegetarian
v
Avocado on rye toast with beetroot
Houmous, cottage cheese & seeds
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
1
Difficulty
Not 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
recipe adapted from
Super Food Family Classics
By Jamie Oliver
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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
recipe adapted from
Super Food Family Classics
By Jamie Oliver
Buy Now
Watch the Show
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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.
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