An absolutely beautiful and simple canapé idea for a party or a special vegetarian/vegan side dish for a brunch gathering. The dukkah can be made ahead and stores well in the pantry for up to 2 weeks.
- 2 ripe avocados
- generous drizzle of olive oil
- sprinkling of black sesame seeds
- 4 nasturtium/any edible flowers
for the dukkah
- ½ cup (65g) unsalted pistachio kernels
- 2 tablespoons corianders seeds
- 2 tablespoons sesame seeds
- 1 tablespoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon red chilli flakes
- For the Dukkah, place all ingredients in a dry frying pan. Toast the mix on low heat for 5 to 8 minutes until fragrant, stirring often. Remove from the heat, cool and grind coarsely using a mortar and pestle.
- Using a sharp knife, score the avocado down the middle, length ways. Gently twist both halves to separate them. Whack a heavy knife on the seed to lodge the blade in it. Twist the knife gently to easily remove the seed. Using the tips of your fingers, gently peel the skin off the avocados.
- Lay each half of the avocado horizontally, cut side down. Gently slice the avocado extremely thinly. Spread the slices out in a winding curve (as shown in the pictures) and start curling the slices up into a tight rose bud shape.
- Using a spatula, lift the avocado rose up and gently place in the centre of a 10cm wide, shallow bowl. With a spoon, scatter the dukkah around the avocado rose. Sprinkle black sesame seeds on the rose. Drizzle with olive oil and garnish on top with an edible flower. Enjoy immediately.