These rolls are so satisfying – and packed with all the good stuff!
Serves: 2
INGREDIENTS
1 avocado
400 grams chickpeas, drained and rinsed
2 boiled eggs, peeled, roughly chopped
1 tablespoon each extra virgin olive oil and lemon juice
1 teaspoon ground cumin
sea salt and ground pepper
⅔ cup hummus
1 cup rocket leaves
¾ cup microgreens or sprouts
2 bread rolls, halved
METHOD
Place the avocado flesh, chickpeas, eggs, oil, lemon juice and cumin in a bowl, mash together and season well. Divide the hummus between the bases and lids of the rolls. Top the bases with rocket, avocado mash, sprouts, and roll lids.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!