A crispy gluten free toast with creamy avocado and garlic mushrooms served with some roasted tomatoes and watercress. Add some nut and seeds or a poached egg to increase the protein and good fat levels.
Heat oil in a large pan and lightly fry the mushrooms for about 5 minutes. Then add the chopped onion and garlic and cook for further 3-5 minutes. Then add tamari and fry for a further 1 minute.
Meanwhile, drizzle the lemon juice on the avocado and mix.
Place the tomatoes in a roasting tin and drizzle some olive oil over them. Place in the oven on 180C for 15 mins. Remove from the oven and set aside.
Toast the bread and then spread the avocado over the top. Then place the mushrooms on top and season. Then garnish with watercress and roasted tomatoes.
