16G CARB PER SERVE
Prep: 25 minutes | Cook: 15 minutes
The CSIRO Low-Carb Diet
Images and recipes from The CSIRO Low-Carb Diet by Associate Professor Grant Brinkworth and Pennie Taylor.
Available now, Macmillan Australia
Olive oil spray, for cooking
300 g flat mushrooms, stems trimmed, thickly sliced
200 g cherry tomatoes, halved
2 cloves garlic, thinly sliced
100 g baby spinach leaves
4 × 35 g slices mixed grain bread
Avocado and Ricotta Smash
140 g avocado, chopped
220 g low-fat fresh ricotta, crumbled
small handful coriander leaves, roughly chopped
1 teaspoon lime juice, or to taste
3–4 drops Tabasco sauce (optional)
• Lightly spray a large non-stick frying pan with olive oil and place over medium heat. Add the mushrooms and 1 tablespoon water and cook, covered, for 5 minutes or until the mushrooms start to lose their moisture, stirring occasionally. Remove the lid, add the tomatoes and garlic and cook, stirring occasionally, for 5 minutes or until the tomatoes start to collapse. Stir in the spinach and cook for 30 seconds or until the spinach is wilted.
• Meanwhile, to make the avocado and ricotta smash, mash the avocado with a fork, leaving some texture. Gently mix in the ricotta, coriander, lime juice and Tabasco (if using). Season to taste with freshly ground black pepper.
• Toast the bread and top with the avocado smash and mushroom mixture and serve immediately.
UNITS PER SERVE
Breads, cereals, legumes, starchy vegetables 1
Low-carb vegetables 1
Healthy fats 2