1 avocado, halved, sliced
juice of ½ lemon
¼cup chopped mixed herbs, such as chives, basil and oregano
½ cup (100g) ricotta
12 slices multigrain bread
2 cups baby rocket
4 slices prosciutto
2 tomatoes, sliced
Directions
1. Gently toss avocado with lemon juice, herbs and pepper to taste in a bowl.
2. Spread ricotta on four slices of bread. Top each with rocket and prosciutto and another slice of bread.
3. Arrange avocado and tomato slices on top and finish with remaining slices of bread. Cut in half and pack into resealable plastic sandwich bags.
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