- 2 slices Sourdough, toasted
- 1 Shepard Avocado
- 1 clove garlic, crushed
- 1 cup Kale and Spinach
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Pumpkin Seeds
- Heat 1 tbsp oil in a pan. Add in garlic and fry for 1min until fragrant. Then add in pumpkin seeds and allow to toast for 1min. Finally add in the kale and spinach and cover pan with a lid to allow it to wilt.
- Meanwhile spread the avocado over the toasted bread then top with Kale and Spinach mixture. Drizzle with remaining olive oil and serve with lemon.