I had a few bread rolls over and didn't know what to do with them and remember having had something like this when I was out.
I also had some cooked chicken in the freezer however if you do not have any, you can either buy it already cooked, or cook some yourself. I often make a few batches of steamed chicken, shred it, and keep some in the freezer as it is quite handy.
I also bought a whole bunch of beetroot and used only one small one for this recipe and the balance for a beetroot salad.
Preparation Time: 20 minutes
Cooking Time: 25 minutes plus 40 if cooking beetroot
Ingredients For the rolls 1 large white bread roll
1 small beetroot
1 small shallot, finely sliced
75 g cooked chicken breast, shredded
¼ cup red and green capsicum, diced
Bit less than ¼ cup carrot, grated
1 tsp Dijon mustard
2 tbsp mayonnaise
For the avocado ½ large ripe avocado
½ tomato, chopped
40 g black beans (tinned)
Small handful of coriander
About 30 g cheese, grated
Flaked almonds, for garnish
Method For the beetroot
If making the beetroot yourself, wash them, cover with water and cook for about 40 minutes or until they are tender.
Keep the water, and when they are cool enough top and tail them, and peel off the skin.
Pour the water into a Tupperware or storage jar, and slice the beetroot into it, keeping a small one for this recipe.
Top up with some vinegar and they will last in the fridge, virtually forever.
For the rolls
Preheat the grill.
Cut off the top of the bread roll and take out most of the bread from inside this.
Put 2 tbsp of these crumbs on a non-stick tray and grill until they are browned - this will take about 5 minutes depending on your grill.
Meanwhile, mix the rest of the bread with all the other ingredients.
Put this mixture back into the roll and add the toasted bread on the top.
For the avocado
Preheat the oven to 180°/160° fan forced.
Put the half, stoned avocado on a baking tray.
Mix the tomato, black beans, coriander and cheese in a small bowl.
Carefully put this mixture into the avocado - you may have to first take a bit of avocado flesh out to fit it in.
Drizzle a little olive oil over this and add some salt and pepper to taste.
Bake for 15 minutes or until the cheese has melted.
Sprinkle with the almonds, and serve with the filled bread roll.
I had some of both mixtures left over, as well as some grated carrot, and ate this the next day as a salad.