Protein Linseed & Nigella Seed Crispbreads with Beetroot Salsa, Broccoli and Toasted Walnuts
Ingredients
- 4 x ryvita protein linseed and nigella seed
- beetroot salsa
- 2 cooked beetroot
- 6 cherry tomatoes
- 2 spring onions
- 1/2 red pepper
- juice of 1/2 lime
- a little oil
- 4 tenderstem broccoli
- small handful of walnuts, roughly chopped & toasted
- vegan chilli mayo
Preparation
To make the beetroot salsa, chop the beetroot into small cubes and add to a bowl
Finely slice the spring onion and chop the tomatoes into quarters
Cut the pepper into strips, then small pieces
Add to the bowl with the beetroot, squeeze over the lime juice and mix together
Heat a small frying pan and add a small handful of chopped walnuts and toast for a few minutes until lightly golden
Tip the toasted walnuts into a bowl and return the frying pan to the heat
Add a little oil to the pan and fry the broccoli for a few minutes until lightly charred
Generously top each ryvita protein linseed and nigella seed crispbread with the beetroot salsa, some broccoli, a teaspoon of vegan chilli mayo and a few toasted walnuts
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