Sweet potato BLAT (bean curd, lettuce, avocado and tomato)
2 slices sweet potato
2-4 teaspoons gomasio (see recipe below)
4-6 slices smoked tofu or 2 slices salmon/trout
¼-½ beetroot grated
1 carrot grated
Small handful rocket or basil leaves
1 tomato sliced, or 3-4 cherry tomatoes halved (or heirloom for more colour)
1 cup unhulled sesame seeds
1 cup fine-cut toasted dried nori, or dulse flakes (a dried and toasted red/purple type of seaweed)
1 teaspoon sea salt (or your salt of choice)
Peel or scrub sweet potato, slice into ½ cm pieces lengthways. Toast in toaster on the highest setting, 2-3 times until tender. This may take up to 20 minutes, so prepare toppings in meantime.
Top sweet potato toast generously with avocado (spread or sliced). Sprinkle on gomasio (see below).
Add several slices of smoked tofu or trout/salmon. Layer with grated beetroot and carrot, then green leaves, then tomatoes.
Sprinkle tomatoes with extra gomasio. Garnish with nori.
Heat a non-stick frying pan or skillet on medium. Add salt, toss in pan for a minute. Remove.
Add sesame seeds, stir non-stop for 2-3 minutes until they start to crack/pop, but do not burn. Remove from heat.
Add seeds, salt, and seaweed into a seed grinder/small food processor, blitz until combined (do in batches if needed).
Store in an airtight container in the fridge or cool dry place and use instead of salt.
Credit to our good friends @jeanhailes.