AVOCADO & RED CHILI TOAST

Serves two.

 

Ingredients

 

2 ripe avocados

4 slices of sourdough bread

1/2 cup extra virgin olive oil

6 red chili peppers, remove pits and roughly chopped

2 Tbsp coriander leaves, coarsely chopped

2 Tbsp green onion, chopped

1¼ Tbsp fresh lemon juice

1 tsp maple syrup, Vermont-grade (optional)

1½ tsp Rose Burak Sumac 

Salt + pepper

 

Method

 

FOR THE RED CHILI OIL

 

6 red chili peppers, remove pits and roughly chopped

1 tsp maple syrup, Vermont-grade (optional)

1/2 cup (120ml) of extra virgin olive oil

½  tsp fresh lemon juice

½ tsp Rose Burak Sumac 

Salt and pepper

 

Put all the ingredients in a blender or small food processor with a teaspoon and a quarter of salt and black pepper. Pulse into a puree, scraping down the sides as you go.

 

FOR THE AVOCADO TOAST

 

2 Tbsp coriander leaves, coarsely chopped

2 Tbsp green onion, chopped

1½ Tbsp fresh lemon juice

1 tsp Rose Burak Sumac

Salt + pepper

2 ripe avocados

4 slices of sourdough bread

 

Add the coriander leaves, green onion, lemon juice and sumac to a bowl and mix well with a fork. Once mixed, thinly slice the avocadoes and then add them to the bowl. Mix together lightly with a fork and mash the avocado mixture as you like.

Put the bread slices into a toaster, with or without a drizzle of olive oil, until they are a golden color. Once toast is golden brown, spread the chili oil then the avocado mixture on top.

Enjoy immediately with an additional sprinkle of Rose Burak sumac or za'atar, to your heart’s desire.