Ryvita

Ryvita topped with smoky beans, pear and prosciutto

ryvitaau on February 14, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Ryvita topped with smoky beans, pear and prosciutto

Preparation Time: 5 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

606

1787

Protein

8

23

Fat

4

13

of which Saturates

1

3

Carbohydrates

15

45

of which Sugars

5

16

Fibre

5

16

Salt

375mg

1107mg

PER 100G

PER SERVING

INGREDIENTS

¾ cup (140g) canned red kidney beans, drained and rinsed

1 teaspoon extra virgin olive oil

1 teaspoon smoky paprika

2 Original Ryvita crispbreads

½ green pear (80g), sliced thinly

2 small slices of prosciutto

METHOD

    1. Put beans into a bowl with olive oil and paprika. Lightly season with sea salt and freshly ground black pepper and toss to combine. Transfer spiced beans to two crispbreads and top with fresh pear and prosciutto.

Zucchini, carrot and radish salad topped Ryvita

ryvitaau on February 14, 2024

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Zucchini, carrot and radish salad topped Ryvita

Preparation Time: 20 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

529

1048

Protein

2

4

Fat

8

17

of which Saturates

1

2

Carbohydrates

8

16

of which Sugars

2

5

Fibre

5

10

Salt

41mg

82mg

PER 100G

PER SERVING

INGREDIENTS

1/2 medium (50g) zucchini

1/2 small (30g) carrot

4cm piece daikon (30g) radish

1 tablespoon chopped flat-leaf parsley

½ teaspoon finely grated fresh ginger

2 teaspoons low fat vinaigrette

½ avocado, mashed

2 Multigrain Ryvita crispbreads

METHOD

  1. Using a mandolin or spiralizer, julienne the zucchini, carrot, and radish into matchsticks. Transfer to a bowl with the chopped parsley, ginger, and vinaigrette and toss to combine.
  2. Spread the avocado over the two crispbreads and top with the dressed salad. Serve and enjoy.

Tomato and Lentil Stew with Ryvita Dippers

ryvitaau on February 13, 2024

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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IF YOU LIKED THIS, YOU’LL LOVE…

Layered Greek Salad with Croutons

Preparation time: 10 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Tomato and lentil stew with Ryvita dippers

Preparation Time: 20 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

205

270

Energy (kcal)

64.5

490

Fat

7

0.9

of which Saturates

1

0

PER 100G

PER SERVING

INGREDIENTS

1 teaspoon olive oil

1 medium (170g) red onion, diced

1 teaspoon smoky paprika

200g ripe Roma tomatoes, chopped

1 stick (100g) trimmed celery, sliced finely

1 small (70g) carrot, peeled and grated

200g canned brown lentils, drained

A handful coriander sprigs

2 Ryvita Original crispbreads, cut into triangles

METHOD

  1. Heat a small frying pan over a medium heat; add onion and paprika. Cook for a minute, then add tomatoes, celery and carrot. Cook, stirring occasionally for 5 minutes; add lentils and season with sea-salt and freshly ground black pepper. Cook for a further 10 minutes or until tomatoes have softened.
  2. Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
  3. The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.