We have included our Hey Planet crispbread for these recipes, since they’re made with buffalo mealworm powder and therefore contain so many essential nutrients you would otherwise obtain from meat (incl. protein, B12 and iron).
But in a climate-friendly way. That’s why this open sandwich might become the new go-to family snack or light lunch.
Open Sandwich with Avocado, Bean Spread and Pickled Red Onion
Approx. 4 servings
1 can of white beans, drained and rinsed
1 garlic clove
Lemon juice, salt, pepper & olive oil
1 red onion
1 dl apple cider vinegar
1 dl sugar
Hey Planet Crispbread
Slice the avocados finely.
Blend the beans with garlic, lemon juice, salt, pepper and oil, until you have a smooth, creamy spread.
Cut the red onion into thin slices and put them in a glass. Bring sugar and vinegar to a boil, and cover the onions with the brine. Store them in the fridge - they’re best after at least one day, but you can still use them after less time.
Put the bean spread on the crispbread and top up with salad, avocado slices and red onions. Garnish with cress.