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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!