By Chef Faisal – Prep/cook: 20mins – Serves 1
Ingredients
For the Beetroot Hummus
2 medium sized boiled beetroots
2 tablespoons boiled chickpeas
2 tablespoons olive oil
Juice of 1/2 a lemon
1/4 teaspoon cumin powder
Pinch of sea salt
For the Avocado Mix
1 ripe avocado
Pinch of sea salt
Pinch of black pepper powder
Juice of 1/2 a lemon
For the Poached Egg
250ml water
Dash of vinegar
1 egg
For the Toast Assembly
1 slice multigrain sourdough
6 tablespoons beetroot hummus
8 tablespoons mashed avocado mix
1 poached egg
Sprinkle of microgreens
Method
To make the beetroot hummus, blend the beetroot, chickpeas, olive oil, lemon juice, cumin powder, and salt until smooth.
For the avocado mix, mash the avocado with sea salt, black pepper, and lemon juice until well combined.
Poach the egg by bringing water and a dash of vinegar to a gentle boil, then reduce heat and poach the egg for about 3–4 minutes until the white is set but yolk remains runny.
To assemble, toast the multigrain sourdough. Spread the beetroot hummus over the toast, layer the avocado mix, top with the poached egg, and finish with a sprinkle of microgreens.
