Avocado, Beetroot and Houmous on Flaxseed Focaccia

I recently came across this recipe as Jamie Oliver‘s “recipe of the day” and thought what an unusual breakfast it would make.  My husband loves trying out anything new that I produce in the kitchen so I thought I would surprise him one morning with this.

I still had some slices of flaxseed focaccia in the freezer and decided these would be a perfect base for this dish.  Once toasted, I sliced them in half as they were quite thick.

I had fresh beetroot to hand; always have avocados in the kitchen and whilst I didn’t have houmous, I did have chickpeas so quickly knocked up a batch with some lemon juice, olive oil, garlic and tahini.  As I only needed a teaspoonful, that left me plenty for using another time.  The recipe called for cottage cheese but as I had a small amount of cream cheese languishing in the fridge, I decided that this would serve just as well.


Two slices of toast, rye bread or focaccia
Two freshly cooked beetroot
Teaspoon houmous
Teaspoon cottage or cream cheese
Half an avocado
Olive oil
Mixed seeds


Mash or grate the beetroot then mix with the houmous and cream cheese.  This can be done the night before and kept in an airtight container in the fridge overnight.

Toast the bread.

Spread the bread with the beetroot mix.

Top with sliced avocado.

Drizzle with a little oil and sprinkle with seeds.

Serve and enjoy.


Avocado, Beetroot, Houmous on Flaxseed Focaccia

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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