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Avocado & tomato toast
Serves 4
Easy
Prep:
No cook
Add more fibre, nutrients and plant points to your regular breakfast with Dr Chintal's 'sprinkles' upgrade
Skip to ingredients
- 2 ripe avocadosroughly chopped
- 250g cherry tomatoesroughly chopped
- ½ cucumberroughly chopped
- 2 tbsp apple cider vinegar
- 2 tbsp rapeseed oil
- 4 slices of wholemeal sourdough bread
For the 'sprinkles'
- 4 tbsp pumpkin seeds
- 4 tbsp pine nuts
- 4 tbsp hemp hearts
- 4 tbsp sesame seeds
- 1 tbsp chia seeds
Nutrition: per serving
- kcal401
- fat27g
- saturates4g
- carbs26g
- sugars4glow
- fibre7ghigh
- protein11g
- salt0.42glow
Method
step 1
Put all the ingredients for the ‘sprinkles’ in a dry frying pan over a medium heat and toast for a few minutes, stirring frequently until lightly browned. Remove from the heat and set aside.
step 2
Put the avocado, tomato and cucumber in a bowl, add the vinegar, oil, garlic and a pinch of salt and pepper to taste. Mix well.
step 3
Toast the sourdough, top with the avocado mix and sprinkle over the seeds.
