Sweet potato ‘toast’

1. Preheat the oven to 200 °C.
2. Scrub the potatoes and pat them dry. Cut them into 1 cm slices with a sharp knife. Place the slices on a baking tray lined with baking paper. Bake in the oven for approx. 15 minutes until the tender. Drain and leave to cool slightly.
3. Spread some peanut butter on the sweet potato and top with slices of banana.
4. Spread some cream cheese on the sweet potato and top with the blueberries and strawberries.
5. Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and thin cut into slices. Cut the tomato into slices and divide with avocado over the sweet potato. Garnish with the brocco cress.

Tip: This also tastes wonderful with your favourite topping. Try feta, pomegranate seeds and fresh coriander. Or chocolate spread with chopped pistachio nuts and slices of apple. Or