AuthorRejane GwynneCategoryBreakfast, VegetarianDifficultyBeginner80/20 friendly
1 slice German rye bread
½ avocado
squeeze of lemon
salt and pepper to taste
1 slice beef tomato
4 rocket leaves
1 tsp toasted pine nuts
grating of parmesan
drizzle of extra virgin olive oil and balsamic vinegar
1
Toast the rye bread and set aside
2
Now toast the pine nuts in a dry pan on a medium heat for a few minutes
3
Mash the avocado, adding salt, pepper and lemon juice to taste
4
Add the avo on to the toasted rye and top with a thick slice of beef tomato, parmesan shavings, pine nuts, rocket leaves and finish off with a drizzle of olive oil and balsamic vinegar
Ingredients
1 slice German rye bread
½ avocado
squeeze of lemon
salt and pepper to taste
1 slice beef tomato
4 rocket leaves
1 tsp toasted pine nuts
grating of parmesan
drizzle of extra virgin olive oil and balsamic vinegar
Directions
1
Toast the rye bread and set aside
2
Now toast the pine nuts in a dry pan on a medium heat for a few minutes
3
Mash the avocado, adding salt, pepper and lemon juice to taste
4
Add the avo on to the toasted rye and top with a thick slice of beef tomato, parmesan shavings, pine nuts, rocket leaves and finish off with a drizzle of olive oil and balsamic vinegar