Beans on avocado toast

SERVES 2

200g canned pinto

beans, rinsed and drained

2 ripe tomatoes, diced

10 jalapeno pepper slices

from a jar, diced

4 slices of rye or

multigrain

bread, toasted

1 ripe avocado

2 tbsp natural yoghurt

Sea salt flakes and

freshly ground black

pepper PLACE the pinto beans in a bowl and mash with a fork to form a chunky consistency. Add the tomatoes and jalapeno pepper slices and mix together well. Peel and stone the avocado and then roughly mash it. Top each slice of toast with the mashed avocado, tomato mixture and a spoonful of yoghurt. Sprinkle with salt and a good grind of pepper and serve.