INGREDIENTS

(Serves 1)

  • 1 slice bread, toasted (I like Seedful’s gluten-free range, but sourdough from Blackwater Bakehouse would work well)
  • ½ ripe avocado, lightly mashed
  • 2 dried apricots (fresh if in season), chopped

Optional:

  • 1 poached egg
  • 1 handful mixed nuts and seeds
  • Chopped fresh herbs, e.g. parsley or mint

METHOD

Lightly toast the bread on each side under a medium grill until gently crunchy.

Spoon on the mashed avocado and press into place.

Arrange the apricots and seeds on top.

Serve with bright chopped salad vegetables, such as peppers or cucumber, as well as a dollop of sauerkraut.