Recipe: Smashed Avocado Open Sandwich

Method

1. Toast the pumpkin seeds at 180°C fan-assisted/200°C conventional  for about 10 minutes.
2. 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.
3. Peel the avocado and place it in a bowl add a good grind of black pepper and a pinch of salt.
4. 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.
5. Mash with a fork to a chunky consistency.
6. Drain the pickled red onions and place them onto some kitchen paper to remove any excess liquid.
7. 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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