Panini Rolls with avocado and celery chutney

Preparing the chutney:

• Rinse the celery, clean it and cut into small cubes. Finely dice the shallots, remove the seeds of the pepper and cut into thin rings.
• Blanch mustard seeds briefly in boiling water, passing them through a sieve and cooling them with cold water. Let them drain well.
• Caramelize the sugar in a saucepan. Dilute with vinegar and 1 tablespoon of water and cook until sugar is completely dissolved.
• Add the celery, shallots and chilli and cook over medium heat for about 10 minutes, until it has a syrupy consistency.
• Towards the end of the cooking time, stir the mustard seeds into the chutney and season with salt and pepper.
• If stored in screw-top glass containers in the refrigerator, the chutney can keep for about 3 months.

Preparing the bread:

• Bake the Panini Rolls following instructions on the package for about 10 minutes in the oven at about 200° C.
• Cut the avocado in half, remove the pit and take out the pulp with a spoon. Cut the avocado into slices and place in a bowl with lime juice and zest.
• Then cut the hot bread horizontally, fill a half with avocado, cottage cheese and watercress and serve with chutney.
• Season with a little olive oil and pepper and cover with the other half of the bread.