Step 1

Heat 1/3 cup (80ml) oil in a frypan over medium-high heat. Add bread and cook for 2 minutes each side or until golden. Set aside.

Step 2

Wipe out pan, add coriander seeds and cook, shaking the pan, over medium-low heat for 2 minutes or until fragrant. Using a mortar and pestle, crush seeds, then stir through 2 tsp salt flakes.

Step 3

Place broad beans, garlic, lemon juice and remaining 1 tbs oil in a bowl and roughly crush to combine.

Step 4

Divide avocado among sourdough. Spoon over broad bean mixture and scatter with mint and baby mint. Sprinkle with coriander salt and pecorino, and drizzle with extra oil to serve.