Quick bites during this busy time have become my mode du jour. Here is one that kind of rocked my socks off, created from assorted leftover bits. It started with an avocado and green pea spread lightened with lime juice. The kicker is the topper - a pangrattato of toasted pumpkin seeds, Parmesan, and thyme. It adds the perfect savoury crunch atop the rich and creamy spread. Easy, healthy, and tasty. With some fresh fruit or snacking veggies, it's a great light lunch!
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Avocado Toasts with Pumpkin Seed Pangrattato
It's a fusion of two different treats inspired from Nigella Lawson and Jamie Oliver (Cook with Jamie pg.349).
1/4 cup pumpkin seeds
1/8 cup breadcrumbs
1 dried chili
a pinch dried thyme
1/4 cup grated Parmesan
225g frozen (or tinned) peas (drained and room temp)
juice of half lime
half a small clove garlic
1/4 tsp salt
1) In a pan over med-low, heat the olive oil gently and add in the pumpkin seeds, breadcrumbs, chili flakes, and thyme. Cook until toasted (5-10 mins) Take off heat and add in the Parmesan and a bit of salt/pepper if you wish.
2) In a food processor, whizz the avocado, peas, lime, garlic, and salt until smooth.
3) Toast bread, spread the avocado-pea mash, and sprinkle with the pumpkin seed pangrattato.