Banana, Tahini and Honey

Banana, Tahini and Honey

Spectacular Rye Slices

By
From
Green Kitchen At Home
Serves
1
Cooking time
5 mins
Photographer
David Frenkiel

Working out a recipe’s popularity based on Instagram ‘likes’, reveals that various types of open-faced sandwiches with colourful toppings always spark a lot of attention! Often it seems like they are only made to be photographed, but we promise you that it is not the case here. These colourful slices are a collection of our favourite toppings. We like them on top of sourdough rye bread. For a gluten-free alternative, replace the sourdough rye bread with a gluten-free bread.

Ingredients

Quantity Ingredient
2 slices sourdough rye bread
1 ripe banana, peeled
2 tablespoons butter, (optional)
2 teaspoons tahini
2 teaspoons runny honey
1 teaspoon bee pollen

Method

  1. Toast the bread and finely slice the banana. Spread the butter over the toast (if using) and arrange the banana slices over the surface of the toast. Drizzle over the tahini and honey, sprinkle over the bee pollen and cut in half lengthwise.

Tips

  • For a vegan alternative, replace the honey with pure maple syrup and omit the bee pollen.
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