Still in using up left overs mode – and inspired by Yong Green’s Cashew Bread open sandwich – I decided to put together one of my own open sandwiches…

Upon reflection – I am not a big fan of the Chia Bread – so on my planning for this week I am going to try and find a Cashew Bread recipe to make.

Ingredients:

Sprouted Chia Bread – cut into sandwich size portions

3 – 4 Kale leaves, de-stemmed and torn up

1 tomatos sliced

1 hass avocado, 1/2 diced, 1/2 sliced

Squeeze of lemon juice

dash of Himalayan rock salt

dash of chilli flakes

Method:

Perpare the kale salad by mixing together torn kale, 1/2 diced avocado, lemon juice and salt.  Mix well until kale is softened and smothered in avocado. Spread onto bread portions.

Top with sliced tomato, avocado and sprinkling of chilli.

I really enjoyed these flavours together – although I found that my chia bread is too soft and I’m not keen on the flavour, however my partner enjoyed the bread.

Ally x