IF your New Year’s resolution is to eat a little healthier, this recipe could help you on your way.
Created by nutritionist Rhiannon Lambert for Burgen, the breadcrumbs are made with their Soya & Linseed loaf, which is protein-rich and a great source of Omega-3.
So ditch the potato chips and try snacking on these tasty avocado slices instead!
What you’ll need
2 avocados (ripe but still firm), halved, stoned and peeled
50g ground almonds
235ml milk of choice
Black pepper
For 50g breadcrumbs (blasted in a food processor)
10g parsley
10g coriander
1 tbsp blanched almonds
2 slices Burgen Soy & Linseed bread
Burgen Soya & Linseed bread is available from major supermarkets, RRP £1.50.
Method
Preheat the oven to 180°C
Cut the avocado into fry shape slices
Blast the bread, parsley, coriander and blanched almonds in a food processor until the mix resembles breadcrumbs
Combine the pepper and ground almonds together then dredge the avocado in the mix, making sure each piece is fully covered
Dip each avocado slice in milk and then cover in the breadcrumbs
On a baking sheet, grease the paper with the olive oil and place the avocado slices on top
Bake for 20-22 minutes, turning them over after 10 minutes to cook other side
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