Serves 4 - 6
Fresh lemon juice
Salt and freshly cracked black pepper
4 slices rye sourdough toast, brushed lightly with olive oil
Minted Pea & Almond Salsa
1 cup garden peas
80g almonds, roasted and roughly chopped
A large bunch of mint, leaves picked and finely chopped
Several sprigs fresh dill, roughly chopped
Zest of 1 lemon
45ml (3 tablespoons) lemon juice
60ml (1/4 cup) extra virgin olive oil
Sea salt flakes and freshly cracked black pepper
For the almond salsa, place all the ingredients in a small bowl and stir to combine. Season to taste, adjusting the balance with a little more salt or lemon juice.
Place the avocado flesh in bowl and mash lightly with a fork, keeping some texture. Season with salt, black pepper and lemon juice, to taste.
Layer the avocado toast, starting with rocket, then mashed avocado. Top with a generous spoonful of minted pea and almond salsa.
GO TO BLOG