INGREDIENTS
• seeded multi - grain bread or sourdough rye toast
• cannellini bean hummus
• avocado slices
• fresh lemon juice
• dukkah (Egyptian mixture of herbs) for scattering on top
• sorrel or micro herbs (optional)
• 250 g tomatoes, halved
• 1 Tbs olive oil
salt and cracked black pepper
• 1 Tbs pomegranate molasses
METHOD — 25 MINS
Preheat the oven to 200º C. Line and grease a small baking sheet.
Lay the tomatoes on the tray, cut side up. Drizzle with olive oil and season with salt and pepper.
Roast for 20 to 25 minutes.
Remove from the oven and drizzle with pomegranate molasses.
Spread a thick layer of hummus on warm toasted bread. Top with avocado slices and roasted tomatoes.
Scatter generously with dukkah and a few sorrel sprigs.
Reprinted with the permission of Bibby’s Kitchen@36. — Food24.
