Ingredients

Metric
Imperial
  • 400 g tin chick peas (rinsed and drained)
  • 200 g cherry / rosa tomatoes (halved)
  • 2 tbsp olive Oil
  • 1 tbsp lemon juice
  • Salt and pepper
  • 4 slices SASKO LOW GI DUMPY SEEDED BROWN BREAD
  • 100 g low fat cottage cheese
  • Basil pesto
  • 2 avocados
  • 14.10 oz tin Chick Peas (rinsed and drained)
  • 7.05 oz cherry / rosa Tomatoes (halved)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper
  • 4 slices SASKO LOW GI DUMPY SEEDED BROWN BREAD
  • 3.53 oz low fat cottage cheese
  • Basil pesto
  • 2 avocados

Method

  1. Pop and chickpeas and tomatoes into a bowl, pour over the olive oil and lemon juice, add a pinch of salt and pepper and stir to coat.
  2. Toast the 4 slices of SASKO LOW GI DUMPY SEEDED BROWN BREAD.
  3. Spread some cottage cheese over each slice of toast and top with basil pesto.
  4. Spoon over equal amounts of the chickpea and tomato mix.
  5. Place half an avocado on top of each open sandwich.
  6. Season with a dash more salt and pepper and a drizzle of olive oil.

Ingredients

  • 400 g tin chick peas (rinsed and drained)
  • 200 g cherry / rosa tomatoes (halved)
  • 2 tbsp olive Oil
  • 1 tbsp lemon juice
  • Salt and pepper
  • 4 slices SASKO LOW GI DUMPY SEEDED BROWN BREAD
  • 100 g low fat cottage cheese
  • Basil pesto
  • 2 avocados

Method

  1. Pop and chickpeas and tomatoes into a bowl, pour over the olive oil and lemon juice, add a pinch of salt and pepper and stir to coat.
  2. Toast the 4 slices of SASKO LOW GI DUMPY SEEDED BROWN BREAD.
  3. Spread some cottage cheese over each slice of toast and top with basil pesto.
  4. Spoon over equal amounts of the chickpea and tomato mix.
  5. Place half an avocado on top of each open sandwich.
  6. Season with a dash more salt and pepper and a drizzle of olive oil.

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