Combine ricotta, lemon zest, juice and pepper in a small bowl.
Spread both slices of bread with ricotta mixture and top with tomato and red onion. Sprinkle over parsley and drizzle with oil and balsamic vinegar.
TIP: On cooler months, toast the bread for a warm lunch option.
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||19.1 g|
|- Saturated fat||8.2 g|
|Total carbohydrates||40.8 g|
|- Total sugars||14.9 g|