GREEN SANDWICHES

This lunch idea combines the best of three worlds - protein, greens and delicious, delicious carbs. It's the perfect balance of healthy and satisfying on those days when you just really want some bread. Packed with avocado and a quick 30-second omelette for a protein boost, plus a smear of pesto, crunchy courgette and soft white bread, I would happily eat this every day of the week without feeling guilty.

To make 2 sandwiches:
4 slices thick, crusty white bread
1 avocado
2 tablespoons homemade pesto with a squeeze of lime
1 courgette, julienned with a julienne peeler or finely sliced into matchsticks
A small handful of lettuce leaves
2 - 3 eggs
Butter

First, lay out the slices of bread and spread one side with pesto and the other side with mashed or sliced avocado. Lay the courgette slivers over the avocado and the lettuce leaves on the pesto side.

For the omelettes, heat up a non-stick pan with a small knob of butter until the butter starts to gently foam. Crack the eggs into a jug and beat with a fork until the whites and yokes are combined. Pour into the hot pan and cook for 30 seconds a la Julia Childs, gently moving the pan back and forth flat over the heat until the eggs start to come together. Flip the omelette in the pan or use a spatula if you need to and then shake out onto a plate. Fold in two, turn out of the pan, cut in half and lay it on one side of the sandwich.

Then close the sandwich, cut in half and you're good to go! If anyone has a toastie machine, please make this into toasted sandwich and let me know how it turns out. I bet it would be uh-may-zing. Next time, I'm adding cheese!