Name: Middle Eastern avocado toast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 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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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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