Wholegrain bread: 60g (2 slices), Light cream cheese: 30g (2 tbsp), Blueberry jam: 15g (1 tbsp), Fresh blueberries: 50g (1/3 cup), Lemon zest: 2g (1/2 tsp), Pumpkin seeds: 10g (1 tbsp), Unsweetened soya milk: 100ml, Matcha tea: 1 serving (1 tsp matcha powder + 200ml hot water)
1. Toast 2 slices of wholegrain bread until golden brown. 2. Spread 30g light cream cheese evenly over both slices. 3. Spread 15g blueberry jam over the cream cheese. 4. Top with 50g fresh blueberries. 5. Sprinkle with 2g lemon zest and 10g pumpkin seeds. 6. Serve with 100ml unsweetened soya milk on the side. 7. For the matcha tea: Sift 1 tsp matcha powder into a cup. Add a small amount of hot water (not boiling, around 80°C/175°F) and whisk until smooth. Add remaining hot water and whisk until frothy.
