Avocado on toast


Makes 2 Large toasts

Sourdough bread - 2 slices

50ml Oak smoked rapeseed oil

2 avocado

1 tomato

½ chilli ( 1 if you like more heat )

Handful fresh coriander

Juice of half a lemon

Salt and pepper

  1. Make sure your avocado are ripe then cut open the avocado longitudinally ( pole to pole ) with a sharp knife and twist the halves apart like you're opening a jar of jam. Place the avocado half with the pit on a flat surface. Using a chef's knife chop down into the middle of the pit. Once the blade is well stuck, hold the underside of the avocado and turn the knife counterclockwise to pop the pit out. Spoon the avocado out of its skin. Chop and place in a mixing bowl.
  2. Chop up the tomatoes, chilli and coriander and place into the mixing bowl. Add a tablespoon of oak smoked rapeseed oil, lemon juice and salt and pepper to season.
  3. Heat a griddle pan and brush both sides of the sourdough with a little of the oak smoked rapeseed oil and char on both sides until marked.
  4. Spread the avocado mix on the toast and drizzle with the oak smoked oil and brake up some Halen mon sea salt.

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