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Lunch

Beetroot & Horseradish Pate with Avocado on Rye

Bonsan beetroot and horseradish pate
4 slices of rye bread, toasted
1 avocado, peeled, stoned and slices
1 tbsp extra virgin olive oil
Sea salt
Thinly sliced radish for garnish
Micro greens for garnish

• Spread the Bonsan beetroot and horseradish pate on the toasted rye bread and top with the slices of avocado.
• Drizzle with olive oil, salt and pepper and garnish with micro greens and radish

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