Ok, avocado is tasty, avocado is great, but it comes from oh so far away. For something as tasty, as good, and as nutritious (and a little closer to home) check out Jo's broccado (broccoli avocado) on toast.
Ingredients
Broccado
Half broccoli
1 tin of chickpeas or butterbeans (we have opted for dried, soaked overnight, then boiled 30mins)
4 garlic cloves
2 tsp apple cider vinegar (made from our harvest last year)
Handful of any nuts you have
Olive oil / Rapeseed oil
Tahini
Topping
Sprouted broccoli and lentils
Tahini
Apple Cider Vinegar
Calendula flowers
Nasturtium salt
Method
Fry the garlic in olive oil until crispy and set aside.
Parboil broccoli for 4 minutes in salted water, then rinse in ice cold water.
Blend the chickpeas, broccoli, half of your fried garlic, some salt and pepper and apple cider vinegar. If you don't have a food processor, use a fork or a masher.
Spread over nice toasty bread & top with pickles, sprouted broccoli seeds, tahini, olive oil and nasturtium salt if you have it.