Fusion Kitchen · Brunch
Smashed Avocado and Dukkah Brunch
An Australian-Middle Eastern brunch classic elevated with a house dukkah of hazelnuts, coriander, and cumin pressed into the avocado so the Egyptian spice blend and the Southern Hemisphere café culture produce something greater than either alone.
$
10 minsPrep
5 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
38gFat
38gCarbs
4gSugar
10gFiber
520mgSodium
0mgChol
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Instructions
1
Prep
Toast hazelnuts in a dry pan over medium heat 3–4 minutes until golden and fragrant. Crush roughly with a knife flat. Mix hazelnuts, sesame seeds, coriander, cumin, chilli flakes, and salt in a bowl. Halve both avocados, remove stones, scoop flesh into a bowl. Add lime juice and salt, mash with a fork to rough, chunky consistency.
2
Toast
Toast sourdough slices over medium-high heat 2–3 minutes per side until deep golden and crisp (work in batches if needed). Drizzle olive oil over each slice immediately.
3
Finish
Pile smashed avocado generously over each toast slice. Press dukkah mixture firmly over the avocado to form a crust. Arrange halved cherry tomatoes alongside. Scatter fresh parsley over the top. Drizzle a little more olive oil.
4
Plate
Transfer to plates and serve immediately with lemon wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large ripe avocados
- 3 tbsp lime juice
- 0.5 tsp fine sea salt
- 60g (2.1 oz) hazelnuts
- 2 tbsp sesame seeds
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 0.5 tsp dried chilli flakes
- 4 slices sourdough bread
- 3 tbsp extra virgin olive oil
- 160g (5.6 oz) cherry tomatoes
- 10g (small handful) fresh flat-leaf parsley
- 2 lemon wedges