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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!