Thomasina’s Crushed Avocado with Lemon-Tahini Dressing
Prep time: 3 mins
Cook time: 5 mins
1 medium-sized Hass avocado
20g tahini paste, plus 5g of the tahini oil
30ml lemon juice
1 tablespoon extra virgin olive oil
a teaspoon each of white and black sesame seeds
a pinch of (Turkish) chilli flakes
2 pieces of (sourdough) bread
a small clove of garlic, optional
a large handful of rocket
a radish, finely sliced
2 teaspoons toasted buckwheat, optional
1 teaspoons toasted sesame oil, optional
Veg Portions / Serving: 1
Reciped donated by Thomasina Miers for Veg Power. Portrait photography by Tara Fisher | tarafisher.co.uk. Recipe from Home Cook by Thomasina Miers.
The combination of sesame in different forms – oil, tahini, black and white seeds – with citrus and the green avocado is a fresh, nutty and zesty way to set you up for the day and it looks gloriously pretty.
Whisk the tahini with the lemon juice until thoroughly combined, with no lumps left. Season well with salt and pepper and stir in the olive oil. Toast the sesame seeds in a dry frying pan for a few minutes until the white sesame seeds turn a pale caramel. Repeat with the buckwheat, if using.
Toast the bread and, if you like, rub gently with a clove of garlic. Mash up the avocado roughly on the two pieces of toast, season with a pinch of salt and drizzle with half the dressing. Sprinkle with the sesame seeds and chilli flakes. Serve with the rocket topped with the radish, the rest of the lemon-tahini dressing and buckwheat, if using, or more toasted sesame seeds.
Kids in the kitchen:
There are so many jobs suitable for small hands in these avocado recipes from Thomasina, including making the dressing, mixing the tahini with lemon juice and oil, rubbing the toasted bread with garlic and salt and mashing the avocado.
Rachel De Thample
Mimi Spencer & Sam Rice