First make the hummus, start by putting all the ingredients in a food processor with a large pinch of salt and whizz until it is smooth. Check the seasoning and add some more salt or lemon as needed.
Next, slice the onion very finely and put it in a bowl with the vinegar and sugar. Stir everything together and leave to macerate for 15 minutes.
Crumble the feta into a bowl and mix in the herbs and chilli flakes.
Using a griddle pan, place it over high heat until it starts to smoke. Peel the avocado and slice it into 6 thin wedges, then place the wedges onto the griddle and cook for about 3 minutes on each side. You’re looking to create dark, smoky char lines in the flesh on both sides. Remove from the griddle and set aside.
With the griddle still on high. Brush one side of each slice of bread with the olive oil then place the bread onto the griddle, oiled side down. Fry for 2 minutes or until one side (Or Both Sides) is crispy and has neat char lines across it.
To assemble the sandwich, take the 2 slices of bread and place them fried side down. Spread some hummus on each slice then top with the crumbled feta, avocado, drained red onions and pea shoots. Pop the other slice of bread on top, fried side up, to complete.
Duration It takes 15 mins to prepare and 5 mins to cook.
Ingredients (Organic) For a serving of 2 people
For the onions:
½ red onion
50ml cider vinegar
1 tea spoon caster sugar
For the hummus:
200g frozen peas, defrosted
100g cooked butter beans
1 tea spoon tahini
½ lemon, juiced and zested
½ clove garlic, crushed
3 table spoon of olive oil
For the rest:
100g feta
2 table spoons pf chopped green herbs (parsley, dill, mint are ideal)
¼ tea spoon of dried chilli flakes (or to taste)
½ avocado (quite a firm one)
4 slices white sourdough bread
1 table spoon of olive oil
Handful pea shoots
