Continental
Avocado Toast
The modern brunch staple — ripe avocado mashed with lemon and chilli, piled onto toasted sourdough, finished with cherry tomato, feta and a drizzle of olive oil.
Prep
10 min
Cook
5 min
Serves
4
Per serving
298kcal
Protein
6g
Carbs
26g
Fat
21g
Fibre
9g
Ingredients
- 4Sourdough or whole-grain bread slices
- 2Ripe avocado
- 1 tbspLemon juice
- 1/2 tspRed chilli flakes
- 1/2 tspSalt
- 1/4 tspBlack pepper
- 1/2 cupCherry tomatoes, halved
- 1/4 cupCrumbled feta (or paneer)
- 2 tbspMicrogreens or coriander
- 1 tbspExtra virgin olive oil
- 1 tbspPumpkin seeds (optional)
Method
- 1
Toast the bread slices until deeply golden and crisp.
- 2
Halve the avocados, scoop the flesh into a bowl. Mash roughly with a fork — leave some chunks for texture.
- 3
Add lemon juice, chilli flakes, salt and pepper. Mix gently.
- 4
Pile the avocado mash generously on each warm toast.
- 5
Top with cherry tomato halves, crumbled feta and microgreens. Drizzle with olive oil and sprinkle pumpkin seeds. Serve immediately.