BANANA & RASPBERRY OVERNIGHT OATS

PREP 20 MINCOOK NONE

Instructions

Heat oil in a non-stick skillet over medium heat. Cook garlic for 1 minute until fragrant, add kale and cook, stirring for 1-2 minutes until just wilted.

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In the same skillet, fry egg for 2 minutes or until cooked to your liking.

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Spread toast with avocado, top with kale, egg, dukkah and fresh chilli. Season with salt and pepper to serve.

Ingredients

1 tsp olive oil

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1⁄2 garlic clove thinly sliced

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1⁄4 bunch of kale leaves chopped

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1 large egg

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1 thin (1 1/2 oz) slice sourdough bread (or gluten free) toasted

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1⁄4 avocado mashed

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1 tsp dukkah (a mix of chopped almonds, sesame seeds & ground cumin)

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1⁄2 cayenne chilli pepper thinly sliced

salt & pepper, to taste

NUTRITIONAL INFORMATION

Energy (kJ)1458

Energy (cals)348

Protein12.8g

Fat20.8g

Sat. Fat4.5g

Carbs25g

Sugar4.5g

Fiber7.5g