Avocado and watercress salad on fresh chapati

I'm a big fan of whipping up chapatis and in winter you want to make big fatties and use oil rather than thin and no oil in the warmer months. This one took about 10 mins, you need a good fresh soft avocado to make it work and a stock pile of black sesame seeds is handy too.

Method

Chop the cucumber, tomato, capsicum and parsley and place in a bowl with the salt.
Heat some oil in a pan and fry the chopped garlic for a few minutes then add the peas, corn and chopped asparagus. Cook for a minute then add some water to the bottom of the pan and then add the watercress and let wilt in the steam for a minute. Drain and stir all together with the dash of the fish sauce.

For the Chapati
pt the flour in a flat bowl and bit by bit add water till you get a nice soft dough. Knead with more flour for a few minutes and then let rest for at least 5 mins. More if you have time so the gluten starts to make it stretchy.
Heat some oil in a pan and put the sesame seeds on the oil, pull apart your dough with your hands to make a stretchy chapati and fry over the seeds, you will know when done as it will be easy to lift up with your fingers, do the other side and serve with the salad and avocado.

• Avocado
• Dairy-Free
• Hand Made Chapati
• Not Meat
• Vegetarian
• Watercress