Open-Faced Veggie Sandwich
In a small bowl using a fork, mash together the black beans, lime juice, cumin,
salt, and olive oil. Spread on the toast. Top with the courgette, cucumber, and
sprouts (if using). Season with pepper. Top with lettuce and tomato.
SERVES 1
60 g canned black beans, rinsed and drained
Juice of 1 lime
¼ teaspoon ground cumin Pinch of coarse salt
1 teaspoon extra-virgin olive oil
1 slice wholegrain bread, toasted
30 g shredded courgette
6 slices cucumber
2 tablespoons sprouts of any kind (optional)
Freshly ground black pepper
Lettuce
Sliced tomato
258 CAL, 7 G FAT (1 G SATURATED), 12 G PROTEIN, 39 G CARB, 6 G
SUGAR, 9 G FIBRE, 416 MG SODIUM