Page 89 - Through the eyes of an African chef

Avo snack on the go
INSTRUCTIONS
Pre-heat the oven to 180°C.
For the bread: In a bowl, mix all the dry ingredients well. In a separate bowl, mix the wet ingredients well.
Pour the wet mixture into the dry mixture and mix well. Pour the combined mixture into a greased bread tin. Using a lightly-oiled spatula or knife, cut a shallow line into the mixture, down the middle. This will ensure that the bread rises evenly.
Place the bread tin in the oven. The oven rack should be placed in the centre of the oven. Bake for 20 minutes or until a skewer inserted into the loaf comes out clean. The bread should rise and have a golden-brown colour.
When ready, remove from the oven and place on a cooling rack. After 10 minutes, remove the bread from the tin. Allow to cool before slicing.
TO SERVE
Generously spread the peeled and mashed avocado on the bread slices as a topping. Add pepperdews and crumbled feta.
Season lightly with pepper and serve.
INGREDIENTS
For the bread
500g unbleached brown bread flour 20g flaxseeds
20g poppy seeds
10g sesame seeds
5ml baking powder 5ml salt
50g olive oil 425ml buttermilk
For the topping
2 medium avocados
20g pepperdews, chopped 25g feta cheese
Pepper to season
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 3–4
PREPARATION TIME 10 MINS COOKING TIME ±20 MINS
[ chapter four ] MY SNACKS 87