Taken from Sirocco: fabulous flavours from the East by Sabrina Ghayour
I’ve adapted it by adding quinoa flatbread and coconut yoghurt rather than dairy yoghurt.
Avocado Mash with Quinoa Flatbread
1 large ripe avocado
2 tbsp garlic oil (as long as oil is just infused, this is ok for FODMAPS)
or plain olive oil
Chives, half a pack, chopped finely
Coriander, half a pack, chopped finely
1 tsp ground coriander
Slice of quinoa bread
Sea salt and black pepper
For the dressing
2 heaped tsp tahini
2 tsp coconut yoghurt
Finely grated zest and juice of 1 large unwaxed lemon
2 tbsp cold water
Scoop out the avocado flesh into a bowl, add the garlic oil and salt and paper and lightly mash the avocado with a fork. Switch to a spoon, add the chives, coriander and ground coriander and mix well. Set aside.
In a small bowl, combine the tahini, coconut yoghurt, lemon zest and juice and 2 tablespoons of water together until an even sauce is formed and the tahini is fully dissolved. Season with salt.
195g quinoa (soaked for about eight hours or overnight)
1 tsp of apple cider vinegar
2 tsp of mixed herbs, I used herbs de Provence and oregano
Sea salt, pinch
Soak the quinoa overnight or for about eight hours in water. The best way to do this is put the quinoa in a larger bowl and cover it in water. Then leave this to one side.
Once you’re ready to make the bread, pre-heat the oven to 190C. Then drain any water left in the quinoa bowl, before putting the quinoa into a food processor with the apple cider vinegar, herbs and salt. Blend for a few minutes until a smooth dough forms, it should look a bit like pancake mix.
Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15- 20 minutes, until the base is firm.
200g kale leaves (leaves separated from thick stalks)
2 tsp ground cinnamon
2 tbsp Sumac
50g flaked almonds
50g sunflower seeds
Sea salt and black pepper
10cm piece of fresh root ginger, peeled and roughly chopped
1 tbsp olive oil
1 tbsp sesame oil
Juice ½ lime
3 tbsp soy sauce (gluten free). You could use miso paste if it’s gluten free and does not contain additives.
Using a hand-held blender or mini food processor, blitz the dressing ingredients until the mixture is smooth and evenly combined.
Put the kale into a large mixing bowl and pour over the dressing along with the cinnamon, Sumac and salt and pepper. Use your hands to work the dressing into the kale thoroughly, which will wilt the leaves a little. Once wilted, add the flaked almonds and sunflower seeds and combine well. Cover the bowl and refrigerate 1 hour before serving.