Fact. One doesn’t need a bloody recipe to make a basic ‘avo & toast’. Yes, it is almost as bad as a recipe for ‘cereal & milk”. Everything you need to know is right there, I get it.
That said, my accoutrements tszuj-up the standard formula, to the point where I felt a recipe was justifiable.
- LEVEL: Easy
- Prep: 6 Mins
- Cook: None
- SERVES: 1-2
- Dairy Free
- Gluten Free
*Trick is to check under the stem – peel back the stem, if it comes away easily, its ripe & ready to eat!
*Feeling-Spenny, and lazy, try a £6.50 jar of Dukkah from Ottolenghi’s online shop.
1 large avocado
1 tbsp. tahini (al arz preferable)
2 thickly sliced piece of sourdough (or rye/any rustic bread)
1 tbsp. spring onion, finely sliced
1 tbsp. olive-oil
30g coriander, roughly chopped
1 tbsp. goats curd (or any soft goats cheese)
1 tbsp. dukkah (see recipe or store bought)
pinch sea salt (to taste)
pinch black pepper (to taste)
1. First, toast the bread.
2. Roughly mash the avocado with juice of 1 lime juice (leaving some to finish) spring onion, tahini, coriander, olive oil and season well with salt and pepper.
3. Pile the avocado on the toast, top with the goat’s curd, sprinkle with dukkah and a dash of the remaining lime juice.
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