THE TAHINI CREAMY

Serving

2-3 people

Ingredients

3 avocados
6 thick slices of good-quality whole-wheat bread
Extra-virgin olive oil

To garnish (optional): pomegranate seeds, basil cress, edible flowers

For the tahini cream:
100 g tahini
Juice from ½ lemon
25 ml water
Optional: 1 garlic clove, peeled and grated
Sea salt and pepper
Chilli flakes to taste

Equipment

Food processor or blender

Cut the avocados in half, remove the pit and peel off the skin. Make 6 avocado roses.
Meanwhile, make the tahini cream by mixing all the ingredients together in a food processor to create a super creamy and silky spread, adding more water if necessary. If you don’t have a food processor, you can whisk this mixture by hand. The texture will not be as smooth but it will still be delicious.
Heat the olive oil in a 10-inch or 12-inch skillet over medium heat. Fry the bread slices until brown and crispy, flipping and cooking both sides. If it’s easier, you can pop them in the toaster instead.
Top the toasted bread with the avocado roses and tahini cream. If using, garnish with pomegranate seeds, basil cress and edible flowers.

THE TAHINI CREAMY

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