Middle Eastern avocado toast

Bibbyskitchen@36
4 servings Prep: 15 mins, Cooking: 25 mins By Food24
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Ingredients (10)

bread — seeded multi-grain or sourdough rye toast
cannellini beans — hummus
avocado — slices
lemon juice — fresh
dukkah
micro herbs — sorrel
250 g tomatoes — halved
1 Tbs fresh chillies — 573
salt and freshly ground black pepper
1 Tbs pomegranate — molasses
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Method:

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.

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ALSO TRY:

Low carb shrimp toast

10 mins For the shrimp toast, line a tray with baking paper. Combine the shrimp meat, onion, chili, egg, garlic, salt and pepper in a food processor and blend until a smooth paste forms. Spread the mixture onto the bread slices and top each off with some sesame seeds.

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