Rye Pumpernickel Avocado Toast

Avocado toast has really been having a moment over the past year or so, from Pinterest pictures to brunch menu's. It's really quick and easy to throw together and contains lots of good fats stemming from the avocado. The radish sprouts used in this version also provide some extra nutrients, including Vitamin C & B Vitamins. Feel free to mix up the toppings, adding anything that tickles your fancy. This is something I have regularly for lunch, if you're making ahead to take in your lunch-box just make sure to use plenty of lemon juice over the avocado to stop them from discolouring.


Serves 1 


  • 1 avocado, peeled and de-stoned
  • 1/2 lemon, juiced
  • Pinch of chilli flakes
  • Handful of fresh coriander, chopped
  • 3 radishes, sliced
  • 1 spring onion, sliced
  • Handful of radish sprouts
  • 1 slice rye pumpernickel bread, cut in half and toasted
  • Sea-salt and black pepper, to taste
  • Drizzle of olive oil


  1. Mash the avocado and mix through the chilli flakes and coriander.
  2. Spread the mashed avocado over the toasted pumpernickel bread.
  3. Scatter over the radish, spring onions and radish sprouts.
  4. Drizzle with a little olive oil and season with sea-salt and black pepper to taste.

Mini Asparagus & Herb Frittatas

These mini frittatas make the most of the local asparagus season. They are perfect for breakfast and lunches on the go. Serve them with a simple green salad for a tasty and nourishing meal.

Serves 6 (individual frittata per person)


  • 1 small onion, diced
  • 1 garlic clove, minced
  • 6 asparagus spears
  • Extra-virgin olive oil, for frying
  • 4 free-range eggs
  • 8 tbsp natural yoghurt
  • 1 handful fresh mint, chopped
  • 1 handful flat-leaf parsley, chopped
  • Sea-salt & black pepper, to taste


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and line a 6-hole muffin tray with small squares of baking paper. 
  2. Heat the olive oil in a frying pan, add the onion and garlic and fry for a minute.
  3. Chop the asparagus stalks, leaving the tips to top the frittatas. Add the asparagus to the frying pan with the onion and garlic. Continue frying until the asparagus has softened. Set aside to cool.
  4. Whisk together the eggs and natural yoghurt. Add the chopped herbs and season to taste.
  5. Once the fried mix has cooled tip it into the egg mix and stir well to distribute the vegetables and herbs.
  6. Pour the mix into the prepared cases, transfer to the oven and bake for about 25 minutes or until lightly golden and cooked through.