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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.