Smashed Avocado and Dukkah Brunch
An Australian-Middle Eastern brunch classic elevated with a house dukkah of hazelnuts, coriander, and cumin pressed into the avocado so the Egyptian spice blend and the Southern Hemisphere café culture produce something greater than either alone.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast hazelnuts in a dry pan over medium heat 3–4 minutes until golden and fragrant. Crush roughly with a knife flat. Mix hazelnuts, sesame seeds, coriander, cumin, chilli flakes, and salt in a bowl. Halve both avocados, remove stones, scoop flesh into a bowl. Add lime juice and salt, mash with a fork to rough, chunky consistency.
Toast
Toast sourdough slices over medium-high heat 2–3 minutes per side until deep golden and crisp, working in batches if needed. Drizzle olive oil over each slice immediately.
Finish
Pile smashed avocado generously over each toast slice. Press dukkah mixture firmly over the avocado to form a crust. Arrange halved cherry tomatoes alongside. Scatter fresh parsley over the top. Drizzle a little more olive oil.
Plate
Transfer to plates and serve immediately with a lemon wedge for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.