Wholegrain bread: 60g (2 slices), Light cream cheese: 30g (2 tbsp), Ginger jam: 15g (1 tbsp), Fresh pear: 100g (1 small, thinly sliced), Crystallized ginger: 5g (1 tsp, finely chopped), Sunflower 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 ginger jam over the cream cheese. 4. Arrange 100g thinly sliced pear on top. 5. Sprinkle with 5g finely chopped crystallized ginger and 10g sunflower 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.
