Cheesy, herb cornbread w/ avocado & rocket sauce

Here's my take on avo on toast - a cheesy cornbread, loaded with herbs, cumin and red onion, toasted then topped with creamy avo and rocket sauce.

Cheesey herby cornbread with avocado Photo: supplied

Ingredients

Loaf

• 200g GF flour (or regular flour)
• 100g polenta or cornmeal
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp smoked paprika
• 1 tbsp cumin seeds, lightly toasted
• 1 tsp sea salt
• 100ml olive oil
• 200ml milk
• 2 eggs
• 100g tasty cheese
• ½ red onion, finely chopped
• 1 cup flat leaf parsley, roughly chopped

Rocket & Garlic Sauce

• 1 cup (firmly packed) rocket (or other greens)
• 80ml olive oil
• 1 clove garlic, finely chopped
• Squeeze of lemon
• Sliced avocado to serve

Method

Heat oven to 180C and line a loaf tin with baking paper.
Add the flour, polenta, baking powder, baking soda, smoked paprika, cumin seeds and sea salt to a medium bowl and give a quick stir.
Whisk the olive oil, milk and eggs together in a jug and pour over the dry ingredients. Stir through until smooth (if using regular flour be careful not to overmix). Fold through all but a handful of cheese, red onion and parsley.
Tip into your loaf tin, top with remaining cheese and bake for 35 minutes or until a skewer comes out clean.
Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
For the rocket and garlic sauce process ingredients in a food processor to a coarse sauce consistency, season to taste and set aside.
To serve, toast the cornbread bread, spread with butter (optional), sliced avocado and rocket sauce.