Avocado, pickled veges and sardines on toast

Tamara West

Ingredients

1 cup	White wine vinegar
1 Tbsp	Sugar
1 tsp	Salt
1	Bay leaf
1 sprinkle	Peppercorns
2	Shallots, finely sliced
3	Mini cucumbers, finely sliced
1 handful	Asparagus, spears finely sliced
1	Avocado
1 handful	Fresh parsley, or dill, finely chopped
1 can	Sardines

Directions

1. Heat cup white wine vinegar with sugar, salt, a bay leaf and a few peppercorns until hot.
2. Add finely slice shallots, mini cucumbers and asparagus spears.
3. Pour mixture on the veges and leave to pickle and cool.
4. Roughly mash avocado with a little of the pickling liquor, salt, freshly ground black pepper and fresh parsley or dill.
5. To serve: toast long slices of french bread.
6. Spread them with avocado and top with pickled veges, a sardine and freshly ground black pepper.

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• Avocado and prawns on toast
• Avocado, tomato and bocconcini on toast