Avocado, Sesame and Alfalfa Tartines

Last Thursday was Adam’s birthday, and to celebrate we had a picnic in Brisbane’s Botanic Gardens. It was a stunning, stunning day, bright and clear and  sunny. Warm in the sun, cool in the shade. There was even a band playing in the bandstand, so we had some tunes while we picnicked over the conifer garden.

I think my favourite part was our long walk through the gardens after the picnic: the paths are winding and wide. Perfect for a lazy stroll. Botanic gardens are like a little show-and-tell of so many different plants and flowers – it was exciting to turn a corner and be in what felt like a completely different environment. We wound our way through the grass garden (yes, there is such a thing!), the Australian natives, the vegetable patch, the cacti garden, the tropical dome, and the aromatic flowers and herbs.

For the picnic? Well we had strawberries, hard-boiled eggs, this caramelised pear and almond cake, and avocado, sesame and alfalfa tartines. Perfect picnic food. The tartines are quick to assemble at home, and easy to pack and assemble for a picnic (cool the toast completely, and keep the components separate, then assemble). I’m planning on lots more picnics as the weather starts to warm up again – I think I finally understand them and love them (it’s the thrill of eating out, but you get to eat the food you love from home).

Avocado, Sesame and Alfalfa Tartines

serves 2-4

If you like, this would be great with a little crumble of tangy goats’ cheese on top, but I prefer letting the peppery olive oil and alfalfa to shine through. On another note, this is perfect lunchtime-fare for me: simple, quick and delicious.

  • 4 slices of crusty wholemeal sourdough bread
  • 1 clove of garlic, peeled
  • 1 avocado
  • juice of half a lemon
  • sea salt
  • freshly cracked black pepper
  • 1 tablespoon sesame seeds
  • 1 teaspoon black sesame (nigella) seeds
  • 1 1/2 cups alfalfa sprouts
  • olive oil, for drizzling

Mash avocado roughly with lemon juice, a pinch of salt and a pinch of pepper, set aside.

Toast seeds over medium heat until fragrant and lightly browned.

Meanwhile, toast bread and rub both sides with the clove of garlic.

To assemble, smear avocado mixture over toast slices, and sprinkle toasted seeds over the avocado. Top with alfalfa sprouts and drizzle with olive oil.

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