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Lunch, Main meals

VEGAN “EGG” SALAD SANDWICH

200g Bonsan Breakfast Scramble
1 avocado, sliced
1 Tbsp coconut oil
1 tasp corriander
2 tbsp Bonsan coco mayo
4 slices of your favourite sandwich bread, toasted
Spinach
1 tomato, sliced

Serves: 2

Prep time: 30 minutes
Cook time: 30 minutes

1. Melt the coconut oil over a medium heat, add the breakfast scramble to warm through. Add in the corriander.
2. Mix the cocomayo with the scramble and set aside.
3. Spread the scramble on one slice bread, followed by the tomato, spinach, avocado and top with the other slice of bread.
4. Add extra corriander to taste.

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