Jazz up your breakfast or lunch with this recipe for Middle Eastern Avocado Toast with hummus and dukkah
Seeded multi -grain bread or sourdough rye toast
cannellini bean hummus
fresh lemon juice
dukkah, for scattering on top
sorrel or micro herbs (optional)
250g tomatoes, halved
1 tablespoon olive oil
salt and cracked black pepper
1 tablespoon 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.