Per blini (30g)
Calories 41, Fat 2.4g, Saturates 0.4g, Carbohydrate 4.5g, Sugars 0.5g, Fibre 1g, Protein 0.8g, Salt 0.05g
For the blinis, add all the blini ingredients to a blender and blitz until smooth.
Heat a non-stick frying pan over a medium heat and place a 6cm cutting ring in the pan. Add a couple of tablespoons of the blini batter to the ring and cook for 2-3 minutes until the top dries. Then remove the ring, flip the blini and cook for a further 1-2 minutes. Repeat this process for the rest of the batter.
To top the blinis, add the avocado flesh to a blender and blitz until smooth. Season to taste. Transfer the avocado purée to a piping bag and pipe a small circle onto each blini. Add a cherry tomato quarter, a slice of olive and a little red onion to the top of each blini and garnish with a sprinkle of chopped parsley.
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