2 slices Abbott’s Bakery® Dark Rye (fresh)
100g butternut pumpkin, peeled
½ medium zucchini
½ large red capsicum, cut into quarters and deseeded
½ avocado, sliced
½ carrot, grated
10g cup alfalfa sprouts
1 tbs olive oil
1 tbs cup beetroot hummus
30g basil pesto
Salt flakes and cracked pepper to season