Avocado is all the rage at the moment and incorporating it into your healthy lunch recipe is a great way to up your five a day intake.
With its healthy fats that are great for keeping your skin and hair looking shiny, it’s not hard to see why people love avocado, and that’s not to mention it’s creamy taste.
However, endless lunches of avocado on toast can seem a bit monotonous after a while, so this simple recipe mixes it up with green grapes and sundried tomato paste to add an extra hit of flavour.
By popping the pitta in the oven with Brie, it will come out beautifully melted to make that taste even more satisfying.
This recipe makes four dishes, so it’s a perfect way to get the whole family eating something together. Plus it takes hardly any time to throw together too.
- 1 tube sundried tomato paste
- 4 wholemeal pitta breads
- 175g (6oz) ripe brie, cut into long, thin slices
- large handful seedless green grapes, halved
- 1 avocado, peeled and roughly diced
- handful parsley leaves, roughly chopped
Preheat the oven to 220 C, 200 C fan, 425 F, gas 7, and at the same time put a baking sheet inside to warm.
Spread the sundried tomato paste evenly over the 4 pittas and top with 3 to 4 slices of brie. Place on the hot baking sheet and bake on the top shelf of the oven for approximately 5 to 6 minutes, until the brie is melted and bubbling.
Remove from the oven and top with the grapes, avocado and parsley. Cut into fingers and serve immediately.