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AVOCADO AND BLACK SESAME SPRINKLE ON SOURDOUGH

AVOCADO AND BLACK SESAME SPRINKLE ON SOURDOUGH
It doesn’t take much to turn an avocado into a simple meal. As a treat when I was young I would occasionally have half an avocado with its hollow filled with Worcestershire sauce. I thought that was the height of sophistication, but avocado with chili and sesame seeds is even better. It’s great as a healthy, light breakfast or you could top it off with a sardine fillet if you wanted to make this even more substantial.

4 large slices of sourdough bread

Zest and juice of 1 lemon

2–4 pinches of chili flakes, or to taste

1 tbsp black sesame seeds

2 ripe avocados

Sea salt and freshly ground black pepper

Olive oil

1. Season the bread with salt and pepper and drizzle with a little oil. Toast or griddle the bread until golden brown.

2. Meanwhile, mix together the lemon zest, chili flakes, and sesame seeds with a pinch of salt and pepper.

3. Quarter the avocados, removing the stone and peeling off the skin. Slice each quarter lengthways, leaving the slices joined at the top. Fan out each quarter and place 2 on a piece of toast, pushing down to make them stick.

4. Squeeze a little lemon juice over the avocado, then sprinkle with the sesame seed mixture. Eat immediately while still warm.

HOW TO STONE AN AVOCADO

Cut the avocado in half lengthways and then place the half with the stone still attached on a work surface. Chop into the stone with a sharp knife and you should be able to ease it out.

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