This easy lunch recipe combines crisp sourdough, topped with creamy smashed avocado and cottage cheese, then piled high with mushrooms and celery. The tahini dressing ties everything together. Made from ground sesame seeds, tahini has been used in Middle Eastern cooking for thousands of years. It adds richness without dairy and a nutty depth that works beautifully with lemon and cumin. Recipe compliments of the South African Mushroom Farmers’ Association.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

For the dressing:

• ½ cup tahini
• ¼ cup fresh lemon juice
• 1 clove garlic, grated
• ½ teaspoon ground cumin
• 4 to 6 tablespoons water
• Sea salt

For the toast and topping:

• 4 slices chunky sourdough bread
• Olive oil, for brushing
• Salt and black pepper
• 2 stalks celery, thinly sliced
• ½ cup parsley leaves
• 150 g white button mushrooms, very thinly sliced
• 2 tablespoons white balsamic vinegar
• 1 large ripe avocado
• 2 tablespoons smooth cottage cheese
• 4 tablespoons nut and seed mix, lightly toasted

Method

1. For the dressing, whisk together the tahini, lemon juice, garlic, cumin and a good pinch of salt. Gradually add the water and whisk until smooth and pourable.
2. Preheat the oven to grill. Brush the sourdough slices on both sides with olive oil and season lightly with salt and pepper.
3. Place the bread on a baking tray and grill until crisp and lightly golden on both sides.
4. In a medium bowl, combine the celery, parsley, mushrooms and white balsamic vinegar. Drizzle with a little olive oil, season and toss well.
5. In a separate bowl, smash the avocado with the cottage cheese and a pinch of salt until creamy but still textured.
6. Spread the smashed avocado mixture evenly over the toasted sourdough slices.
7. Top with a generous pile of the mushroom and celery salad.
8. Spoon the tahini dressing over the top and finish with a sprinkle of toasted nuts and seeds. Serve immediately.