Preheat the oven to 180 C.
To make the crackers, grind the walnuts into a flour in your food processor.
In a large bowl mix the egg, oil, rosemary, water and some sea salt together. Stir in the walnut flour until fully combined.
Put the mixture on top of a piece of baking paper, cover with another piece of baking paper and roll it with a rolling pin until ½ cm thick. Cut into squares and bake for 10-12 minutes until golden. Allow to cool as you make the guacamole.
Mash the avocado with the lime juice, a big pinch of salt, pepper and the pomegranate seeds. Finely chop the spring onions and red chilli and mix with the avocado, throw over the coriander and serve with the crackers.
I love digging into this as a mid morning or afternoon snack at work, or make to impress your dinner guests as a nibble!