Recipe: Smashed Avocado Open Sandwich

Sure, you’ve had avo toast. But have you ever had our avo toast? Our version, as taught on the Basics to Baker course, makes for a superlative lunch, being both extremely tasty and really rather virtuous. Let’s just say, if you’re aiming to eat 30 plants per week, you’re well on the way.

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Ingredients

Serves 2

1 medium avocado, ripe but not mushy

1 lime, zested and juiced

1 small red onion very finely sliced

2 tbsp red wine vinegar

1-2 tsp extra virgin olive oil

1 punnet of alfalfa sprouts, or rocket

15g pumpkin seed, toasted

Cracked black pepper

Pinch of salt

Vollkornbrot or sliced rye bread

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Method

Toast the pumpkin seeds at 180°C fan-assisted/200°C conventional for about 10 minutes.
Pickle the red onion: Finely slice the onion and transfer to a small bowl, add 2 tbsp of red wine vinegar, leave to pickle for at least ½ an hour.
Peel the avocado and place it in a bowl add a good grind of black pepper and a pinch of salt.
Zest and juice the lime. Add the zest to the avocado and enough juice to prevent discolouration. Add more lime juice to taste if you wish.
Mash with a fork to a chunky consistency.
Drain the pickled red onions and place them onto some kitchen paper to remove any excess liquid.
Slice the vollkornbrot and top with the avocado mix. Garnish with the toasted pumpkin seeds, pickled red onion, alfalfa sprouts and a drizzle of olive oil.

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Recipe: Smashed Avocado Open Sandwich

Ingredients

Method

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