Avocado with Honey Roasted Lemons - Chef Recipe by Gary Binmore

Ingredients

Slice of white sourdough
1 tsp butter
2-3 avocados, cut in wedges
9 edamame beans
3 pieces chevre
Pinch of sumac
1 lemon
1 tsp raw honey
Pinch of bee pollen
Pinch of assorted fresh herbs
Pinch of volcanic black salt

Method

Honey Roasted Lemons:

Cut two sides of a whole lemon, discard the middle. Deseed if necessary.

Line an oven tray with baking paper and place lemons skin side down.

Drizzle each cheek with 1 teaspoon of raw local honey.

Roast for 12-15 minutes at 170 C.

Leave to completely cool and top with a sprinkle of bee pollen just before serving.

Toast and butter slice of sourdough. Top with avocado, chevre, edamame beans, roasted lemons, a pinch of sumac and salt and sprinkle with herbs.

Recipe provided by Kin and Co