Seeded soda bread with hummus & tomatoes

Use the seeded soda bread (left) to start the day off with a low-gi option for keeping you sustained yet energised through the morning.

SERVES 8 (4 breakfasts for 2 people) PREP 5 mins COOK 5 mins EASY V

1 OF

FIBRE VIT C 5-A-DAY

1 tsp olive oil

8 x 80g portions cherry tomatoes,

on or off the vine

12 slices seeded soda bread

4 tsp four-seed mix (sunflower, pumpkin, sesame and golden flax seeds)

For the hummus

2 x 400g can chickpeas 2 tbsp lemon juice

2-3 tsp ground coriander 1-2 tsp cumin

1 rounded tbsp tahini 2 tbsp extra virgin olive oil

1 First, make the hummus. Put all the ingredients in a bowl and blitz with a hand blender and 4 tbsp of water from the canned chickpeas until smooth. Chill until needed.

2 Heat the oil in a large non-stick frying pan, then add the whole cherry tomatoes in batches (on or off the vine) and cook over a medium heat for just a few minutes until they look on the point of bursting.

3 To serve two for breakfast, toast 3 slices of the bread. Use a quarter of the hummus to spread over the toast, then top with a quarter of the tomatoes and scatter with 1/2 tsp of the seeds. Halve each slice of toast and serve 3 pieces per person. Keep the remaining bread, hummus and tomatoes chilled to serve on three subsequent mornings. Will keep chilled for up to four days.

GOOD TO KNOW vegan • healthy • fibre • vit c • 1 of 5-a-day PER SERVING 458 kcals • fat 14g • saturates 2g • carbs 60g • sugars 6g • fibre 13g • protein 16g • salt 0.6g