First of all, thank you so much to everyone who keeps coming back every Monday for our live cooking! I won’t hide that some days it has been difficult to keep going, but your constant support always makes the difference. I love sharing a bit of my day with you!
Now, let’s talk about today’s recipe! It’s going to be an avocado-based dish, which you can serve for lunch, snack, dinner — whenever you want. I’m not too fussy about eating certain foods for only certain meals. I can have breakfast for dinner if I fancy!
As you may know, we stopped serving avocado at LELE’S in January for sustainability reasons. For me, avocado is now a treat I only have once in a while and I encourage everyone to see it in the same way!
As usual, it’s a very easy, quick meal to make. You should know by now that I don’t like to be complicated when it comes to food, maybe it’s because I’m Italian, who knows!
-Brown rice syrup (you can use any sweet syrup)
-White sweet miso paste
-Some bread (I used a baguette)
Take your chickpeas and put them in an oven tray. Add some olive oil, some salt, a little bit of paprika and a squeeze of brown rice syrup. Mix everything to make sure all the chickpeas are well-coated.
Let the chickpeas cook in the oven for about 10 minutes at a high temperature (200degrees works for me)
Meanwhile, mix 2 spoonfuls of miso with half a lemon’s juice, 2tbsp of olive oil, some salt, 1 tbsp of brown rice syrup and a little bit of mustard.
Cut your avocado open and use a spoon to help you scoop out the inside. Place it on your bread of choice and smash it with a fork.
Your chickpeas should be nice and crispy by now. If so, take them out of the oven and place some of it on top of the avocado.
Add the broccoli, the sesame seeds and the miso dressing on top of the bread as well.
Finish it off with some black pepper or more spices if you want, and that’s it!
Lots of love,