Beetroot & avocado on toast

INGREDIENTS

1 medium sized pre-cooked beetroot
1 tbsp of dried cranberries (sugar free)
3 - 4 Medjool dates
1/4 tsp of chopped fresh jalapeño pepper
1/4 tsp of curry powder
1 tblsp shelled hemp seeds (or sunflower seeds)
1 small sprig of fresh thyme

1 avocado sliced into 8
1/8 tsp of Himalayan salt (optional)

 

2 slices of artisan whole grain fresh bread

INSTRUCTIONS

Beetroot Chutney

Soak the cranberries overnight
Drain the cranberries, pat with a cloth until dry and set aside
Grate the beetroot into a medium bowl. 
Mash the Medjool dates and add to the beetroot
Add the chopped jalapeno pepper
Add the cranberries
Add the curry powder
Mix all the above, cover and set aside

Peel and slice the avocados

Toast the bread

Just before serving, spread the beetroot chutney onto the toast.
Place the sliced avocado on top of the chutney
Sprinkle with the optional Himalayan salt followed with your choice of seeds
Top with the thyme

 

Best when served immediately.
 

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