Why recepie famous for?
Ingredients
2 tbsp milled flaxseeds200ml light coconut milk
3 tbsp crunchy peanut butter (we used Manilife Deep Roast from hollandandbarrett.com)
1-2 garlic cloves, crushed
2cm piece fresh ginger, grated
4 slices sourdough bread
Vegetable oil to grease
1 ripe avocado, sliced
Thinly pared zest and juice 1 lime
Handful salad herbs (we used Growing Underground Asian micro herbs from M&S and Ocado)
½ red chilli, sliced (optional)
Instructions
In a blender or smoothie-maker, whizz the flaxseeds, coconut milk, peanut butter, garlic, ginger and a pinch of salt and pepper with 60ml cold water until smooth.
Heat the grill to medium-high. Lightly toast the bread on both sides. Pour the peanut satay mixture into a shallow bowl, then dip the toasted bread slices in the mixture, pressing down to coat well on both sides, as if you were making eggy bread.
Put the coated slices on a baking sheet lined with lightly greased foil, then grill for 2-3 minutes on each side, keeping a close eye on them in case they start to burn.
Top the toast with avocado and a squeeze of lime juice, then sprinkle over the zest, salad herbs and, if you like, chilli. Season to serve.
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