Laal Maat & Avocado Crostini with Feta cheese

Ingredients

• 1 tbsp olive oil

• 50 g onions, diced fine

• 1 tsp garlic, chopped/minced

• 1/2 tsp cumin seeds

• 1/3 tsp red chilli flakes

• 60 g blanched methi leaves

• 80 g blanched laal maat leaves

• 1/2 mashed avocado

• 1/3 cup diced peeled tomatoes, blanched

• 3-4 slices multigrain bread/crusty bread

• 1 clove garlic peeled, chopped

• 1 tsp pumpkin seeds

• 1 tsp flax seeds

• 10 ml extra virgin olive oil to drizzle

• 50 g Feta cheese

Method

Heat up some olive oil, throw in the cumin seeds, once they crackle add the diced onions and garlic.

Sauté for a minute.

Add the red chilli flakes, diced peeled tomatoes and cook for another minute.

Toss in the blanched fenugreek and laal maat leaves.

Season to taste.

Slice the crusty bread into thick slices.

Brush with olive oil and grill or toast lightly.

Rub the slice with the garlic clove.

Spoon the avocado mixture onto the bread.

Add the Feta cheese, pumpkin seeds, flax seeds and drizzle with the olive oil.