Chilli Avocado on Sourdough with Lemony Rocket and Seeded Crackers

Name: Chilli Avocado on Sourdough with Lemony Rocket and Seeded Crackers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2 slices sourdough bread; 50 g (1¾ oz) rocket; sea salt and black pepper; sea salt and black pepper; 30 g (1¼ oz) sunflower seeds; 30 g (1¼ oz) pumpkin seeds; 1 tbsp poppy seeds; 35 g (1½ oz) golden linseeds; 1 tsp dried chilli flakes; 2 ripe avocados, halved, stoned and peeled; 2 tbsp olive oil, plus extra for drizzling; juice of ½ lemon; 35 g (1½ oz) white sesame seeds; 40 g (1½ oz) quinoa; 1 tsp sumac; 1 tsp mustard seeds; ½ tsp black pepper; 175 ml (5½ fl oz) warm water; 35 g (1½ oz) black sesame seeds; 1 tsp sea salt

Preparation info

Difficulty
Easy
Ready in
1 hr 15

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

2 ripe avocados, halved, stoned and peeled
1 tsp dried chilli flakes
juice of ½

Europe
United Kingdom
Brunch
Breakfast
Vegan
London

Method

To make the seeded crackers, place all the ingredients in a small bowl and add the warm water. Mix well and set aside for 45 minutes, mixing every 10 minutes.

Preheat the oven to 160°C fan/180°C/350°F/gas 4 and line a baking tray measuring approximately 30 x 25cm (12 x 10in) wi