Sometimes a fabulous meal needs only the simplest of ingredients and great bread, ripe meaty tomatoes and rich buttery avocados is a perfect example. Add slices of crispy grilled bacon for a meat-lover’s version.
Serves: 4
INGREDIENTS
1 long ciabatta loaf, halved
olive oil
1 clove garlic, peeled
2 avocados, peeled and sliced
sea salt and freshly ground pepper
assorted ripe tomatoes, sliced (I used Curious Croppers)
150 grams soft goat’s cheese or feta
Basil dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
½ teaspoon ground cumin
2 tablespoons finely chopped basil
METHOD
Preheat a barbecue or ridged grill.
Lightly brush the bread with oil and grill until golden and lightly charred on both sides. Rub the cut sides of the bread with the clove of garlic.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Place the slices of avocado on one half of the grilled bread and arrange the sliced tomatoes, slightly overlapping over the top. Spoon some of the dressing over the tomatoes along with sea salt and a grind of pepper. Spread the cheese over the second piece of ciabatta then sandwich together. Cut into wedges to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!