We’ve used our crispbreads for these recipes, since they’re made with cricket powder and therefore contain a lot of the nutrients, you’d otherwise get from meat (like protein, B12 and iron).
But in a completely climate-friendly way. That’s why this open sandwich will excel in the lunch game as a tasty and instagrammable meal.
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.