Serves: 1 | Total Time: 10 mins, plus 2 hours for pickling
Ingredients
- 2 slices of Abbott’s Bakery Harvest Seeds and Grains
- 1⁄2 avocado
- 30g Greek feta (plus extra for garnish)
- Squeeze of lemon
- Salt and pepper, to taste
- Chilli flakes, for garnish
- Lemon cheek, to serve
- Extra virgin olive oil, for drizzling
Pickled onions: - 100g red onion, thinly sliced with a mandolin
- 1⁄2 green chilli, thinly sliced
- 4 tbsp white wine vinegar
- 1 tbsp caster sugar
Method
- Place the 100g red onion, 1⁄2 green chilli, 4 tbsp white wine vinegar, and 1 tbsp caster
sugar in a bowl. Mix well and let the mixture pickle for a minimum of 2 hours. You’ll have extra pickled onions that can be stored in the fridge in an airtight container or jar. - In a bowl, mash the 1⁄2 avocado with the 30g Greek feta and a squeeze of lemon until
smooth but still slightly chunky. Season with salt and pepper to taste. - Toast the 2 slices of Abbott’s Bakery Harvest Seeds & Grains Bread to your desired
crispness. - Once the bread is toasted, drizzle a little extra virgin olive oil over the top.
- Spread the mashed avocado and feta mixture evenly on the toasted bread slices. Garnish with extra feta and a pinch of chilli flakes.
- Serve the avocado toast with a lemon cheek on the side for extra zest. Top with the quick pickled onions for a tangy, crunchy contrast.
Recipe and image kindly provided by Abbott’s Bakery.