Purple Blast

2 slices of Albany Multigrain Brown

60ml of your favourite beetroot pesto

Lemon wedge/ juice

Butter or margarine (optional)

125ml chickpeas drained

5ml paprika

5ml cumin

Salt and pepper to taste

15ml olive oil

60ml grated mozzarella

Handful of rocket

Butter the slices of bread (optional)

Spread with pesto and a squeeze of lemon

Top with the rocket, mozzarella, and roasted chickpeas


For the roasted chickpeas:

Toss with paprika, cumin, olive oil, salt and pepper and roast in a 180C oven for 25 minutes or until golden and crispy

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