• 1 tsp olive oil
  • 8 x 80g portions cherry tomatoes, on or off the vine
  • 12 slices seeded soda bread (see 'goes well with', below)
  • 4 tsp four-seed mix (sunflower, pumpkin, sesame and golden flax seeds)

For the hummus


  • STEP 1

    First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp water from the canned chickpeas until smooth. Chill until needed.

  • STEP 2

    Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.

  • STEP 3

    To serve two for breakfast on the Healthy Diet Plan, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with ½ tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.

Recipe from Good Food magazine, January 2021


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