Wholegrain scone: 1 small (30 g), Olive tapenade: 20 g (1 tbsp), Fresh parsley: 2.5 g (1 tsp, chopped)
Wholegrain scone: 1 small (30 g), Olive tapenade: 20 g (1 tbsp), Fresh parsley: 2.5 g (1 tsp, chopped)
1. Warm scone: Lightly warm 1 small wholegrain scone. 2. Spread tapenade: Spread 20 g olive tapenade on top. 3. Garnish: Sprinkle with 2.5 g fresh parsley. 4. Serve immediately.
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