I’m a big big fan of breads! I can survive on them forever.
But, being equally health conscious I have had to find ways to maintain a balanced diet while still including breads in my meals.
That’s where open-faced sandwiches come to my rescue. I reduce the number of bread slices and add healthy toppings instead.
Combining fruits with savoury dishes is also a fairly new, acquired taste that I’m trying out. This simple, quick-fix, weekday dinner recipe is a combination that paired up really well.
Try it and give me a shout out if it works for you too!
Artisan Rye Bread: 4 slices
you can replace with Sourdough bread too
Apple: 1 Granny Smith (green) Apple
Flaxseeds: 1-2 tsps
Peas: 1 cup
Garlic: 4 cloves
Oregano: 2 tsps dried oregano
Oil: 1-2 tsps
Water: 1-2 tsps
Salt and pepper to taste
Boil the peas and let it cool down a little.
Slice the apples thinly.
Add the garlic cloves, oregano, salt & pepper to the boiled peas. Mix in 1 tsp of oil and 1 tsp of water to first. Make a puree of this. If required add the rest of the oil and water.
Butter the Artisan Rye bread, spread a generous amount of the peas puree and make a bed for the fruit. Top with apple slices and sprinkle the flax seeds.
And there you have it!