Almonds / Avocado / Baking / Bread / Breakfast / Broccolini / Chilli / Honey / Lemon / Lunch / Mozzarella / Pepitas / Rye / Savoury

Avocado, Lemon + Broccolini Pumpernickel Toasties

A simple vegetarian springtime lunch – avocado, lemon and broccolini are piled on top of squares of sweet rye bread. Sprinkled with toasted seeds, almonds and torn buffalo mozzarella, warmed under a hot grill for no time at all. I wasn’t kidding when I said it was simple!

4 slices of pumpernickel bread

½ avocado, sliced

1 lemon, sliced thinly

½ bunch broccolini, chopped

3 small balls of fresh buffalo mozzarella, torn

1/4 cup mixed seeds, pumpkin and sunflower

Whole almonds

2 tbsp extra virgin olive oil

½ tbsp honey

½ tbsp lemon juice

Sea salt

Freshly ground black pepper

Dried chilli flakes

Baby green leaves

Preheat oven/grill to high heat.

In a small bowl, combine the honey, olive oil, lemon juice, salt and pepper, and whisk. Set aside.

Dry roast the nuts and seeds in a pan over medium heat, until lightly browned and toasted. Remove from heat.

Place the four pieces of pumpernickel on a clean work surface. Lightly brush with a little of the honey and olive oil mix. Top with a few slices of lemon, some broccolini, avocado pieces, and mozzarella. Drizzle with some more of the honey oil and season with salt and pepper.

Place under a hot grill for 3-5 minutes until the pumpernickel is slightly toasted and the cheese has melted.

Remove from oven and top with a sprinkling of the toasted nuts, some baby green leaves and dried chilli flakes. Serve.

Serves 2

9 thoughts on “Avocado, Lemon + Broccolini Pumpernickel Toasties

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