Houmous and Avocado on Oatcakes

This is really simple, good food... served with black pepper & lemon and a spinach rocket and watercress salad.


3 Oatcakes (Scottish style: Nairns is a popular brand in the UK)
medium avocado
30-50g/1oz-1.5oz houmous
15ml/1 tablespoon fresh lemon juice
black pepper
handful of mixed, peppery leaves (I use baby spinach leaves, rocket and watercress)


Spread one side of the oatcakes with houmous.

Slice the avocado and layer over the houmous and oatcakes.

Pile this on to a plate with a bed of the salad leaves and sprinkle with the lemon juice and the black pepper

See other recipes submitted by Helen Davies