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
2 tbsp extra virgin olive oil
½ tbsp honey
½ tbsp lemon juice
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.