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Ingredients

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Method

  • Sweet potato(whole) 1.8 kg
  • Olive oil(for brushing) 50.0 ml
  • Heirloom tomatoes(sliced) 1.0 kg
  • Robertsons Black Pepper 800 g
  • Avocado 1.8 kg
  • Feta cheeseCrumbled 200.0 g
  • Balsamic glaze 150.0 ml
  • Extra virgin olive oil(to serve)
  • Micro herbs(to serve)

Swapping out bread for sweet potato gives this toast a big point of difference. Plant based food consumption is on the rise, and this healthy option gives dishes the flick in favour of all-veggie-goodness.

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Preparation

  1. Method

    • Cut sweet potato into long slices, about 2.5 cm thick. Brush with olive oil and bake until tender. Set aside to cool.
    •  Chop tomatoes and remove flesh from avocados.
    • Top slices of baked sweet potato with chopped tomatoes, salt, cracked black pepper, and a drizzle of Knorr Professional Hollandaise Sauce.
    • Top once more with avocado, feta, salt, cracked black pepper and some Balsamic glaze.
    • Drizzle extra virgin olive oil and garnish with a sprinkle of micro herbs to serve.
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