CHIA AND TOMATO GUACAMOLE WITH SUMAC CRISPS

Prep time 15 mins Cooking time 5 mins Serves 4

INGREDIENTS

Cooking oil spray

4 rye mountain breads (100g) 1 ½ tsp ground sumac 2 medium avocados (500g), coarsely chopped

⅓ cup (80ml) lime juice

1 small red onion (100g), finely chopped

⅓ cup (60g) semi-dried tomatoes, finely chopped ¼ cup fresh coriander, coarsely chopped

½ tsp smoked paprika

1 ½ tbsp black or white chia seeds

2 fresh long red chillies, thinly sliced

METHOD

Preheat oven to 200°C. Line three oven trays with baking paper; spray with cooking oil.

Cut each sheet of mountain bread into 16 triangles. Place in a single layer on trays; spray with oil. Sprinkle with sumac; season with salt and pepper. Bake for 5 mins or until golden and crisp.

Place avocado and juice in a medium bowl; mash lightly with a fork. Stir in red onion, tomato, coriander, paprika, 1 tbsp of the chia seeds and three-quarters of the chilli. Season to taste with salt. Place guacamole in a serving bowl; top with remaining chilli and remaining chia seeds. Serve with sumac crisps.

Tips: Guacamole can be stored in the fridge, covered, for up to 2 days. Sumac crisps will keep in an airtight container at room temperature for up to 1 week.