Roggenbrot mit Avocado und Brokkolini

Ingredients

• 150 g yogurt (3.5 % fat)
• 1 TL mustard
• 1 Msp. turmeric powder
• Salz
• Pfeffer
• 2 Avocados
• 1 organic lime (juice and zest)
• 1 Msp. cayenne pepper
• 300 g Brokkolini
• 1 yellow carrot
• 2 sprigs herbs (e.g., oregano, thyme)
• 1 handful beet leaves
• 4 slices rye bread (60 g each)
• 120 g cottage cheese (10 % fat in cream)
• 1 EL whipping cream
• 6 g chia seeds (2 TL)

Instructions

1. 1.

   Mix yogurt with mustard and turmeric powder into a sauce and season with salt and pepper.

2. 2.

   For the avocado spread, halve the avocados, remove pits, scoop flesh from skins, mash finely with a fork. Add lime zest and juice, season with salt, pepper, and cayenne pepper. Set aside.

3. 3.

   Clean, wash, cut Brokkolini into pieces, blanch in boiling salted water for 5 minutes. Drain, shock in cold water, let drain. Meanwhile peel carrot, slice into long thin strips. Wash herbs and beet leaves, pat dry.

4. 4.

   Toast bread slices for 5 minutes in a toaster, spread thickly with avocado spread. Whisk cottage cheese with cream until smooth, spoon over avocado spread. Drizzle some yogurt sauce on top, season toast with salt and pepper. Arrange carrot sticks beside and Brokkolini on top. Sprinkle with herbs, beet leaves, and chia seeds before serving.