My go-to Saturday morning breakfast. Such a simple and delicious way to start the day.
Serves: 4
INGREDIENTS
2 avocados
8 slices of jalapeño, chopped into small cubes
⅛ red onion, finely diced (optional)
1 teaspoon sweet chilli sauce
large handful of coriander, leaves set aside and stalks finely diced
small handful of parsley leaves, roughly chopped
juice of half a lemon
25 grams feta, crumbled, plus extra for garnish
salt and pepper to taste
4 slices of sourdough or other good qu toast bread
good quality olive oil
Optional garnish: toasted black sesame seeds and microgreens
METHOD
In a bowl, smash up your avocados with the back of a fork. Add the jalapeños, red onion, sweet chilli sauce, coriander stalks, parsley, lemon juice, salt and pepper and mix well. Add the feta and fold through, it's nice to leave little chunks of feta through the smash.
Toast the bread and drizzle with olive oil.
Place large heaped tablespoons of avocado smash on the toast. Garnish with feta, coriander leaves, toasted black sesame seeds and microgreens, if using.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.