Brunch the Sunday Way chilli avocado on sourdough with seeded crackers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Brunch the Sunday Way chilli avocado on sourdough with seeded crackers By You Magazine - July 12, 2020 This chilli avocado on sourdough recipe is served with lemony rocket and seeded crackers – fresh, healthy and delicious. Patricia Niven SERVES 2 TIME 1 HOUR 45 MINUTES 2 ripe avocados, halved, stoned and peeled 1 tsp dried chilli flakes 2 tbsp olive oil, plus extra for drizzling juice of ½ lemon 50g rocket 2 slices sourdough bread sea salt and black pepper FOR THE SEEDED CRACKERS 30g pumpkin seeds 30g sunflower seeds 35g golden linseeds 1 tbsp poppy seeds 1 tsp sumac 1 tsp mustard seeds 35g white sesame seeds 40g quinoa 35g black sesame seeds 1 tsp sea salt ½ tsp black pepper 175ml warm water 1. Place all the cracker ingredients in a small bowl, add the warm water, mix well and set aside for 45 minutes, mixing every 10 minutes. 2. Preheat the oven to 180C/160C fan/gas 4 and line a baking tray measuring approximately 30cm x 25cm with parchment. 3. Spread the seed mix thinly and evenly across the surface of the prepared tray. Bake the crackers for 40-50 minutes until crisp and golden brown on both sides. Remove from the oven and allow to cool on the tray before breaking into bite-sized crackers, or the size of your choice. The crackers can be stored in an airtight container for up to ten days. 4. To assemble, slice the avocado halves thinly. Gently apply pressure on top of each of the avocado halves using the palm of your hand – this will spread out the avocado so that you have overlapping slices. Season with salt and pepper and a sprinkle of chilli flakes, then drizzle with olive oil. 5. Combine the lemon juice and olive oil and use it to dress the rocket. 6. Toast the sourdough, then place a slice on each plate. Place half an avocado on to each slice of toast and serve with the rocket and crackers. Now buy the book with £5 off Brunch the Sunday Way by Alan Turner and Terence Williamson is published by Frances Lincoln, price £14.99. To order a copy for £9.99 until 26 July go to whsmith.co.uk and enter the code YOUBRUNCH at the checkout. Book number: 9780711248595. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved