Brunch
Smashed Avocado and Dukkah Brunch
An Australian-Middle Eastern brunch classic elevated with a house dukkah of hazelnuts, coriander, and cumin pressed into the avocado so the Egyptian spice blend and the Southern Hemisphere café culture produce something greater than either alone.
$4
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
38gFat
38gCarbs
4gSugar
10gFiber
520mgSodium
0mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Egyptian Hibiscus Tea (Karkade)
international
Vegan
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Toast hazelnuts in a dry pan over medium heat 3–4 minutes until golden and fragrant. Crush roughly with a knife flat. Mix hazelnuts, sesame seeds, coriander, cumin, chilli flakes, and salt in a bowl. Halve avocado, remove stone, scoop flesh into a bowl. Add lime juice and salt, mash with a fork to rough, chunky consistency.
2
Toast
Toast sourdough slices over medium-high heat 2–3 minutes per side until deep golden and crisp. Drizzle olive oil over each slice immediately.
3
Finish
Pile smashed avocado generously over each toast slice. Press dukkah mixture firmly over the avocado to form a crust. Arrange halved cherry tomatoes alongside. Scatter fresh parsley over the top. Drizzle a little more olive oil.
4
Plate
Transfer to a plate and serve immediately with a lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large ripe avocado
- 3 tbsp3 tbsp lime juice
- 1/2 tsp1/2 tsp fine sea salt
- 60g60g hazelnuts
- 2 tbsp2 tbsp sesame seeds
- 2 tsp2 tsp coriander seeds
- 1 tsp1 tsp cumin seeds
- 1/2 tsp1/2 tsp dried chilli flakes
- 4 slices4 slices sourdough bread
- 3 tbsp3 tbsp extra virgin olive oil
- 160g160g cherry tomatoes
- 10g10g fresh flat-leaf parsley
- 22 lemon wedge
