VEGETARIAN SANDWICH WITH AVOCADOS, RICOTTA & TOMATOES
2 long slices of good bread
4 teaspoons of extra virgin olive oil
1 cup fresh ricotta
Zest of 1 lemon + finely diced flesh
2 pinches coarse kosher salt
A pinch of ground black pepper
1 large, perfectly ripe avocado (at room temperature)
1 cup mixed-color grape tomatoes, cut in half horizontally
1 small red onion, thinly sliced
1 teaspoon toasted sesame seeds
1 teaspoon poppy seeds
Fresh basil
3 medium-tart apples (Granny Smith are great)
1 vanilla pod
1 3/4 cup (170g) all-purpose flour
1 cup (170g) rice flour
2 2/3 tablespoons (30g) baking powder
1 1/4 cup (300ml) water
Icing sugar
