Avo, lemon and pumpkin seeds on Sourdough

Serve up a classic vegan brunchy bite with an extra layer of flavour. Infuse your Sourdough with your favourite flavours chilli & olive. Before topping with simple seasoned avo, fresh chilli and pumpkin seeds, with a generous squeeze of zesty lemon on top.

Firstly, make your sourdough loaf. Let your dough defrost (either 3-4 hours in a warm kitchen, or overnight in the fridge). Put both doughballs together (don’t use flour at this point) by shaping and moulding them in your hands, then flatten the dough and sprinkle the chopped olives and chilli on top. Fold the dough several times to incorporate evenly.

Then put the dough in a floured bowl/ proving basket and cover. It’ll now need to proof (double in size) which will take a few hours (the time will depend on the room temp, approx. 3-4 hours). If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.

When the dough has risen, pre-heat the oven to 220 degrees/ Fan 200/ Gas Mark 7. Turn onto a lined tray, and bake in an oven at for 25 mins until golden brown. A great tip, if you tap it on the base it’ll sound hollow when it’s ready.

Leave to cool slightly, and meanwhile prepare your smashed avo/ pumpkin seeds and a wedge of lemon (and whatever else gets your brunch pulse racing). Cut the loaf into chunky slices and toast lightly, then pile on your toppings and pile into your brekkie (try and take a pic first, because if you don’t share it, it wasn’t really brunch).