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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.