RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 as a Snack

INGREDIENTS :

• 4 pack Simson’s Pantry Regular Gluten Free Black Rice Wraps, cut into triangles
• 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
• 1 teaspoon ground cumin
• ½ teaspoon sea salt flakes
• Raw crudité to serve (baby fennel, red radishes, Dutch carrots,)

GUACAMOLE :

• 3 ripe avocados
• 200g frozen peas, blanched, plus extra to serve
• 1 clove garlic
• 2 Tb lime juice, plus zest
• 1 jalapeno chilli, seeds removed, chopped
• sea salt to season
• ¼ cup sunflower seeds, toasted to garnish
• ¼ cup coriander, leaves picked

METHOD :

• Preheat the oven to 180 degrees C.
• Place the wraps into a large bowl and toss with the olive oil, sea salt and cumin.
• Place onto a lined oven tray in a single layer and bake for 15-20 minutes, or until crispy. Remove and allow to cool before serving.
• For the guacamole, place the avocado flesh, peas, garlic, lime, jalapeno and sea salt into a food processor and blend until smooth.
• Place the guacamole into a serving bowl and garnish with extra green peas, sunflower seeds and coriander. Serve with the black rice chips and sliced raw crudités on a large platter.