Chilli Avocado on Sourdough with Lemony Rocket and Seeded Crackers 

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

•  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.

•  Preheat the oven to 180C/ 160C fan/gas 4 and line a baking tray measuring approximately 30cm x 25cm with parchment.

•  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.

•  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.

•  Combine the lemon juice and olive oil and use it to dress the rocket.

•  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.