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.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!