Toast – a food group in itself. Such a versatile snack or quick meal. If you’re gluten intolerant you don’t need to miss out, there are plenty of gluten-free options or paleo type breads available too now. Green tomatoes are a fav of mine and there are lots about at the moment. I like to pickle them and they last a bit longer, I know you’ll like this combo. Of course, I’ve added a few tips and a little five percent magic to take these toasts to the next level.
|4 slices||Sourdough bread, toasted (Main)|
Dill pickled green tomatoes
|1 kg||Green tomato, sliced about 1cm thick (Main)|
|500 ml||White wine vinegar|
|250 g||Coconut sugar|
|2 Tbsp||Dill, finely chopped|
|60 g||Grated fresh ginger, saving the juice|
|½ tsp||Ground white pepper|
|2||Ripe avocado (Main)|
|1 Tbsp||Finely sliced spring onion|
|1 Tbsp||Lime juice|
|½ tsp||Green jalapeno Tabasco|
|¼||Oranges, zest only|
|1 serving||Salt, to taste|
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- Brush the sourdough with olive oil and grill on a griddle pan.
- Pile some smashed avo on each toast, top with green tomatoes and if you're doing a brunch type snack add a poached egg.
To make the dill pickled green tomatoes
- Pour all ingredients into a saucepan heat to allow the sugar to dissolve,
- Remove from the heat and allow to cool slightly, then add the dill, ginger and pepper.
- Place the tomatoes in layers into a clean wide-mouthed jar.
- Pour over the pickling liquor, seal with a lid and place in the refrigerator.
To make the smashed avocado
- Cut the avocados in half and scoop out the flesh into a bowl.
- Add the onion, lime juice, jalapeno tabasco, orange zest and some salt to your taste.
- Using the back of a spoon, roughly smash the avocado, until chunky but spreadable.
See more ofSimon's toast recipes here