SMASHED QUKES® & AVOCADO ON TOASTED SOURDOUGH 4 WAYS

Ingredients

• 250g Qukes^® baby cucumbers, [[Smashed qukes]]
• 4 slices sourdough , toasted
• 1 large avocado, smashed
• Micro herbs, to serve (optional

Smashed qukes

• 2 tbs extra virgin olive oil
• 1 tbs maple syrup
• 2 tsp sriracha
• 2 tsp lemon juice
• 3 shallots, thinly sliced
• 2 tsp black sesame seeds

Method

1. For the smashed Qukes®, whisk oil, maple syrup, sriracha and lemon juice in a bowl. Cut the Qukes® in half lengthways and turn cut side down onto the board. Use a wide blade knife to smash the Qukes® into rough pieces. Add the Qukes® and shallots to the oil mixture and stir to coat. Stir in black sesame seeds just before serving.
2. Spread the avocado over the toasted sourdough. Spoon over the smashed Qukes and a little of the dressing. Season and scatter with herbs. Serve.

1. Add 1 poached egg to each serve; to poach eggs bring a medium sized saucepan to the simmer, add a little white vinegar. Your water should be just bubbling, Crack eggs one at a time into a small ramekin then tip into the simmering water. Gently swirl the water to create a gentle whirlpool. Cook for 5-6 minutes for a soft egg. Use a slotted spoon to remove the egg to a plate lined with paper towel.
2. Add 30g smoked salmon to each serve.
3. Add roasted harissa Sweet Solanato® tomatoes to each serve; Combine 1 tbs olive oil with ½ tsp harissa paste and 1 tsp caster sugar. Add the tomatoes, toss to coat. Roast in a hot oven 200°C fan forced for 5-8 minutes until blistered.