BEETROOT + MINT HUMMUS & AVOCADO ON SOURDOUGH / by MorganCarr

Breakfast Friday

Each week a different member of staff takes turns to make a breakfast on Friday, although we try to be somewhat healthy that doesn't always work out.

Slightly healthier, a take on a Covent Garden meeting favourite; Timber Yard inspired.

Recipe:

  • Equal measures smoked beetroots to organic hummus, with two fistfuls of fresh mint. Blend until even consistency, add lemon juice and salt/pepper to taste.
  • Crush two avocados in a bowl, with lime, coriander, salt and fresh lemon juice. Add Cayenne to taste. 
  • Spread liberally over Sourdough toast and top with mixed seeds.