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Avocado & tomato toast

Avocado and tomato sits on top of sourdough toast.

Avocado & tomato toast

Name: Avocado & tomato toast
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 2 ripe avocados roughly chopped; 250g cherry tomatoes roughly chopped; ½ cucumber roughly chopped; 2 tbsp apple cider vinegar; 2 tbsp rapeseed oil; 4 slices of wholemeal sourdough bread; 4 tbsp pumpkin seeds; 4 tbsp pine nuts; 4 tbsp hemp hearts; 4 tbsp sesame seeds; 1 tbsp chia seeds

Dr Chintal Patel

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Serves 4

Easy

Prep: 5 mins

No cook

A star rating of 4.5 out of 5.7 ratingsRate

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Add more fibre, nutrients and plant points to your regular breakfast with Dr Chintal's 'sprinkles' upgrade

Dairy-free

Egg-free

Healthy

Low sugar

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 ripe avocados

roughly chopped
250g cherry tomatoes

roughly chopped
½ cucumber

roughly 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

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Nutrition: per serving

kcal401
fat27g
saturates4g
carbs26g
sugars4g

low
fibre7g

high
protein11g
salt0.42g

low

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.

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A star rating of 4.5 out of 5.7 ratings

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