Flatbread and avocado puree with tahini and olives

Name: flatbread and avocado puree with tahini and olives
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 ready to eat avocado; 1 lemon; 2 Clementina mandarin; 4 el tahini sesame paste; 200 g Kalamata olives without pit; 1 toe garlic; 8 flatbread; 1 pinch chili flakes; 1 pinch roasted cumin seeds; 1 pinch fresh green herbs eg dill, basil or parsley

Flat bread with a spicy puree of avocado, olives and tahini.

Ingredients

Directions

Cut the avocado half in half. Remove the kernel and scoop the flesh out of the shell with a spoon in a bowl.
Add a good pinch of pepper and salt. Squeeze the juice of the lemon and clementines above it.
Add the tahini and make everything into a semi-rough mixture.
Cut the olives coarsely and put them in the bowl. Slice or grate the garlic and add. Mix everything airy.
Heat the flatbreads in a dry frying pan or above a gas flame, turning them with tongs until they show some brown spots.
Cut the flatbread into quarters and add the avocado puree.
Sprinkle with chilli flakes, roasted cumin seeds and some soft herbs.