Kumara stack

Instructions

1 Set a small non-stick frying pan over a medium heat. Lightly toast seeds for 1–2 minutes. Remove from heat and set aside.

2 Preheat grill or sandwich press. Spray kumara with oil and season with pepper. Grill for 4–5 minutes on each side, or until golden and cooked through.

3 Meanwhile, in a heatproof bowl, place peas and beans and cover with boiling water. Leave for 2 minutes. Drain and return to bowl. Mash, cool then mix through ricotta and mint.

4 Bring a small pan of water to the boil. Break eggs in and poach for 1–2 minutes (for runny yolks), or until cooked to your liking. Remove eggs from pan with slotted spoon.

5 Place slices of kumara toast on each plate. Top kumara with spinach, ricotta and pea mash, avocado, ham, cucumber and poached egg. Scatter with toasted seeds and season with cracked black pepper.