Smashed Avo with Homemade Oatcakes

Serves 2-3

Time 20 minutes

Ingredients

Oatcakes 

1 cup oatmeal

½ tsp sea salt

Pinch of bicarb soda

2 tsp wholemeal flour (or oat flour)

2 tsp extra virgin olive oil

2–4 tbsp hot water, as needed

Smashed Avo

2 avocados

1–2 tsp lemon juice

½ small stick of celery, finely diced

1 small clove of garlic, crushed (optional)

¼ red capsicum, finely diced

60g fetta

Small handful of fresh mint & parsley, finely chopped

Sea salt and black pepper, to taste

Method

Preheat oven to 180°C (fan forced).

In a bowl, combine oatmeal, salt, bicarb soda and flour. Add extra virgin olive oil and mix lightly with your fingers. Add hot water 1 tbsp at a time, mixing until the dough just comes together — it should be soft, not sticky.

Tip onto a board lined with baking paper and dusted with a little extra oatmeal. Roll gently to a thickness of 3–4 mm. Cut into rounds or triangles and place on a lined baking sheet.

Bake in the oven for 10-12 minutes, until the edges start to lightly brown. Alternatively, you can cook on a griddle or the flat plate of your BBQ for a few minutes.

Transfer to a wire rack to cool and firm.

Scoop avocado into a bowl. Add lemon juice, garlic (if using) and pepper. Mash lightly with a fork, leaving some chunks. Add the celery and red capsicum, crumble in the fetta and fold through with chopped mint and parsley. Taste and adjust lemon or seasoning as required. 

Top oatcakes with generous spoonfuls of smashed avo.

NOTE: oatmeal works best, but you can use rolled oats or steel cut oats by blitzing to an oatmeal texture in the food processor – it should resemble breadcrumbs, not flour, so don’t over-process.