Quick roasted tomato & feta bruschetta with fruity yoghurt

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(3)
Breakfast & Brunch|Vegetarian
1 peopleServes
1
Prep   5 min
Cook   5 min
  • Passionfruit, 1 medium, halved
  • Chobani Low Fat Greek Yogurt, any flavour, 170 g, e.g. plain
  • Strawberries, ½ 250g punnet(s), hulled, halved
  • Cherry tomatoes, 100 g, mixed colour, halved
  • Olive oil spray, 1 spray(s)
  • Avocado, 20 g, smashed, 1 tablespoons
  • Burgen bread, any type, 1 slice(s), grain bread, toasted
  • Feta cheese, reduced fat, 50 g
  • Basil, 4 leave(s), small leaves
  • Pepper, any type, ground, 1 pinch(es)
  • Lime, ¼ lime(s), cut into wedges

Method

Swirl the passionfruit through the yoghurt. Spoon into a bowl, top with strawberries and refrigerate until ready to serve.

Preheat the oven to 200°C. Scatter the tomatoes in a small roasting pan. Spray lightly with oil, season. Roast for 5 minutes until just softened.

Spread the avocado over the toast. Top with feta and roasted tomatoes. Sprinkle with basil. Season and serve with lime wedge and fruity yoghurt.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals1
Vegetables0.4
Fruit1
Dairy2
Healthy Fats & Oils1
Indulgences0
Calories498
Protein32.4 g
Total fat17.2 g
- Saturated fat6.9 g
Total carbohydrates44.9 g
- Total sugars28.5 g
Fibre12.8 g
Sodium869 mg

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