Friday, 5 November 2010

Coming back down to earth...with a thump

Ouch! Despite the flight taking a measly 3 and a bit hours, I feel horribly jetlagged today. Or maybe it's just post-holiday blues. I do miss those clear blue skies...

I have a whole suitcase of exciting foodstuffs just waiting to be tried and tested but frankly, I'm not in the mood today. I want everything to be simple and easy until I feel right again. Sometimes a sandwich, raised above the ordinary by the addition of a precious ingredient, is all I need.

Moroccan argan oil is made from the nuts of the argan tree, rich in vitamin E, and with a nutty flavour and scent. It's USP: the oil is made with nuts that have been nibbled from the tree by goats, then collected and hand pressed to make a precious oil. Extra virgin olive oil would make a decent replacement here.

Avocado, smoked paprika and black olives on toasted khobz bread

Serves 2

1 khobz flatbread, or other small flatbread that can be split into two flat halves
1 ripe avocado
a small handful of black olives
a pinch of smoked paprika (or unsmoked paprika, or chilli flakes)
a little argan or olive oil

1) Split the bread into two and toast until golden. Halve the avocado, remove the stone and scoop the flesh into a bowl with a tiny pinch of salt. Mash until roughly blended. I like it to have a bit of texture.

2) Spoon the avocado onto the toast, break up the olives and scatter over. Sprinkle over a little paprika or chilli and drizzle over a teaspoon of oil to finish.

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