So much more than avocado on toast. A delicious recipe from Ottolenghi Simple.
Avocado butter on toast with tomato salsa – serves 4
- 2-3 ripe avocados, you want about 250g of scooped out avocado
- 60g unsalted butter, softened and cut into cubes
- 3 limes, you need 1½ tbsp finely grated lime zest and 1½ tbsp lime juice
- 10g tarragon leaves, roughly chopped
- 10g dill, roughly chopped
- 200g cherry tomatoes, quartered
- 2 tsp capers, finely chopped
- 2 tbsp olive oil
- 4 slices of sourdough
- 1 small garlic clove, halved
- ¼ tsp cumin seeds, toasted and crushed
Put the avocado flesh, butter, half the lime zest, half the lime juice and ½ tsp salt into a blender or small bowl of a food processor. Whizz until smooth, then transfer to a bowl along with two-thirds of the herbs. Fold the herbs through then put into the fridge for 10 minutes.
Mix the tomatoes, capers, remaining lime zest & juice and the olive oil with plenty of black pepper. Set aside.
Toast the bread and rub one side with the garlic. Leave the bread to cool slightly then spread each slice with avocado butter and top with the tomato salsa. Sprinkle over the remaining herbs and the crushed cumin.
(Original recipe from Ottolenghi Simple by Yotam Ottolenghi, Tara Wrigley & Esme Howarth, Ebury Press, 2018.)
We can’t resist those little plastic tubs of pork rillettes found in the fridge section of French supermarkets. Here’s what happened the end of the tub we brought home. No more rillettes until next year… unless we try making it ourselves of course.
Jono & Jules do food & wine 