Bonsan beetroot and horseradish pate
4 slices of rye bread, toasted
1 avocado, peeled, stoned and slices
1 tbsp extra virgin olive oil
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