Toasted Rice Paper with Hummus

Ingredients

1 can (425 ml) of chickpeas
2 tbsp tahini (sesame paste)
2 tbsp + 4 tsp olive oil
Salt
2 tomatoes
1 avocado
1 stalk of peppermint 30 g sprouts
2 tbsp lime juice Pepper
1 small pak choi
4 round sheets of rice paper (approx. 20 cm in diameter)
4 eggs (medium)

Preparation

1. For the hummus, drain the chickpeas in a sieve.
Puree the tahini, 2 tbsp olive oil and drained chickpeas into a fine hummus. Season with salt.
2. Wash, clean and quarter the toma- toes, remove the seeds and finely dice the flesh. Halve the avocado, remove the stone, remove the flesh from the skin and dice. Wash the mint, shake dry, pick the leaves from the stalk and chop.
3. Season the tomato, avocado, sprouts and mint with lime juice, salt and pepper. Clean and wash the pak choi, cut in half lengthwise and slice into fine strips.
4. Heat 1 tsp of oil in a large frying pan. Place the rice paper in the pan and top with 1⁄4 each of the hummus, avocado salad and pak choi. Crack an egg over the top and allow to set over a low to medi- um heat.
5. Remove the rice paper and repeat with the remaining ingredients.

Tomato: Lycopene

Lycopene is a secondary plant substance from the carotenoid class. An increased intake of lycopene helps to protect the body from harmful toxins and thus reduces the risk of tissue damage and associated diseases. Studies show that lycopene can reduce the risk of certain cancers, particularly prostate cancer. It inhibits neo-angiogenesis, which takes place during tumour formation.