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For the 'sprinkles'

  • 4 tbsp pumpkin seeds
  • 4 tbsp pine nuts
  • 4 tbsp hemp hearts
  • 4 tbsp sesame seeds
  • 1 tbsp chia seeds

Nutrition: per serving

  • kcal401
  • fat27g
  • saturates4g
  • carbs26g
  • sugars4g
    low
  • fibre7g
    high
  • protein11g
  • salt0.42g
    low
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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 5 out of 5.2 ratings
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