|bread — seeded multi-grain or sourdough rye toast|
|cannellini beans — hummus|
|avocado — slices|
|lemon juice — fresh|
|micro herbs — sorrel|
|250 g||tomatoes — halved|
|1 Tbs||fresh chillies — 573|
|salt and freshly ground black pepper|
|1 Tbs||pomegranate — molasses|
Preheat the oven to 200º C. Line and grease a small baking sheet.
Lay the tomatoes on the tray, cut side up. Drizzle with olive oil and season with salt and pepper.
Roast for 20-25 minutes. Remove from the oven and drizzle with pomegranate molasses.
Spread a thick layer of hummus on warm toasted bread. Top with avocado slices and roasted tomatoes.
Scatter generously with dukkah and a few sorrel sprigs.
Reprinted with the permission of Bibby’s Kitchen@36.