Prep time: 30 minutes Serves: 6
- 1 ripe avocado, halved
- 1 tablespoon coriander
- leaves, finely chopped
- 1 garlic clove, crushed
- Squeeze of lemon
- juice, to taste
- 9–12 fine green beans, halved
- 9–12 asparagus tips
- 6 slices ALBANY Superior Low G.I. Wholewheat Brown Bread
- 230g tub smooth
- cottage cheese
- ½ red pepper, cut into strips
- 1 carrot, peeled and
- cut into thin sticks
- Salt and pepper
- For the guacamole, mash avocado, coriander, garlic and lemon juice together. Season.
- Blanch beans and asparagus separately in salted boiling water for about 30 seconds, until bright green. Refresh in cold water and drain.
- Roll ALBANY Superior Low G.I. Wholewheat Brown Bread slices with a rolling pin and cut the crusts off. Spread cottage cheese and guacamole, leaving 1cm unspread strip at the beginning and end. Cut each slice in half.
- Place a bunch of about 3–4 veggies on each bread strip (let the veggies line up to the one side of the bread and go over the other side, so that it
can stand up when placed upright). Roll up to enclose the veggies. Seal by pushing the unspread strip flat at the end of the roll.
