It might look like there’s a lot going on, but trust me, there’s not much to it. The most important thing when having a crack at this on a Sunday morning is to use the best ingredients you can find.
For the roasted tomatoes, pre heat your oven to 150 degrees. Slice the tomatoes in half through the middle and lay them on a baking tray cut side up. Sprinkle the tomatoes with some rosemary and thyme. Then slice the garlic clove as fine as possible and lay a sliver over the tomato. Drizzle the tomatoes with some olive oil, season with salt flakes and pepper and then throw in your pre heated oven for 30 – 40 minutes, or until the tomatoes have softened and become sweet.
Avocado toast recipe – serves 4
- 4 slices of sourdough – toasted
- 4 ripe avocados
- 80g goats cheese
- 30ml milk
- 2 large tomatoes
- 1/2 tbs chopped rosemary
- 1/2 tbs chopped thyme leaves
- 1 garlic clove
- 50ml extra virgin olive oil
- Salt and pepper
- 1/2 bunch parsley – leaves picked
- 1/2 bunch basil – leaves picked
- 1/2 bunch mint – leaves picked
- 2 French shallots – French shallots
- 1 lemon
- 50ml extra virgin olive oil
- 1 tbs toasted buckwheat
- 1 tsp poppy seeds
For the goats cheese cream, simply place everything into a food processor and gently wiz, until it becomes smooth.
To prepare the avo’s, cut them in half, remove the seed and then scoop out the avo from the skin. Cut the avo into quarters and season with a touch of salt flakes.
Lastly, the salad component, simply mix the herbs and the sliced French shallot together in a bowl. Add the juice off a lemon, a good lug of olive oil and season with salt and pepper.
