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Method
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 |
Vegetables | 0.8 |
Fruit | 0 |
Dairy | 1 |
Healthy Fats & Oils | 1 |
Indulgences | 0 |
Kilojoules | 2015 |
Protein | 24.4 g |
Total fat | 19.1 g |
- Saturated fat | 8.2 g |
Total carbohydrates | 40.8 g |
- Total sugars | 14.9 g |
Fibre | 10.5 g |
Sodium | 557 mg |
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