MUSTARD GUACAMOLE, MOZZARELLA, BAGEL

A rough textured avocado cream. Mustard’s gentle heat. • A surprisingly substantial sandwich, and one that requires a couple of perfect avocados. Not just à point, but unblemished. A sandwich to be eaten within minutes of the avocado being crushed.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onion and slice into 5mm-thick rings, then put them into a small pan with enough water to cover and add the vinegar. Bring to the boil, then remove from the heat, cover with a lid and set aside for ten minutes.

Step 2

Halve, stone and peel the avocados, put the flesh in a bowl, then crush it with a fork. Stir in the mustard, coriander and lemon juice, then fold in the olive oil to give a textured, mustard-seed-freckled cream.

Step 3

Split the bagels in half and spread the bottom half of each generously with the avocado cream. Tear the mozzarella into large, irregular pieces and place on top of the avocado, then add several rings of drained pickled pink onion to each. Place the other bagel half on top and serve.