Ingredients
4 slices rustic bread
olive oil, for brushing
200 grams Florentin Organic Hummus salad
pickled onions (see recipe below)
1 tomato, sliced
1 avocado, sliced
lettuce
sea salt, to taste
ground black pepper, to taste
For the pickled onions:
½ cup vinegar
1 cup water
1 tbs sugar
½ tsp salt
1 red onion, thinly sliced
Method
- For the pickled onions, place the vinegar, water, sugar and salt in a bowl and mix well until dissolved. Add the sliced onions and allow to sit for 1 hour. The pickled onion will keep in a jar refrigerated.
- Heat a griddle pan over medium- high heat. Brush the bread with olive oil on both sides and toast until golden brown, about 3 minutes for each side.
- Spread a generous layer of hummus on 1 side of each toast and top with the tomato, avocado, lettuce and pickled onions. Season with a little salt and pepper between layers.
- Secure with a wooden skewer and serve with potato crisps.