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Super veggie brekkie
(serves 2)
INGREDIENTS
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4 pieces rye bread
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1 pack chestnut mushrooms
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Black pepper
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1 tblsp pumpkin seeds
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1 tblsp sunflower seeds
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1 tblsp sliced almonds
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Handful fresh spinach
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1 white onion
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1 red pepper
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2 cloves fresh garlic
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1 pot humus (plain or red pepper)
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Olive oil
METHOD
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Peel the onion and discard the skin, chop in half, then into thin slices and place in a large frying pan,
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Next wash the mushrooms and slice and add to the pan with onions, drizzle with a little of olive oil and fry on medium/low heat for about 5 minutes, then add the crushed garlic and black pepper, fry another 5 minutes until soft, remove from heat and set aside,
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On a small plate, place the handful of spinach and cook in the microwave for only 10 seconds until it just about wilts,
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Chop the red pepper into small pieces and set aside in a bowl,
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Toast the pieces of rye bread and lay out on a prepared plate or board,
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Spread the humus on the pieces of toast, next top with chopped red pepper, gently lay out the spinach, and top with the onion, mushrooms mixture,
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Sprinkle the seeds and almonds on top, serve and enjoy whilst it’s warm!