Avo on toast first made it onto renowned Australian chef Bill Granger’s menu in the 1990s, and the popularity of this culinary phenomenon refuses to die down as foodies continue to reinvent avo on toast.
In South Africa, a quick stroll through the pages of home cooks, pro cooks and foodie ‘fluencers quickly reveals that avo toast is still slicing, dicing and smashing its way into everyday breakfast – and any time of the day – recipes. That’s one of the reasons why avocado toast remains so popular – it can be enjoyed simply as is or dressed up into something a little more fabulous.
Aside from being delicious, easy to prepare and versatile, avocados also offer numerous health benefits, because whether green-skinned or dark-skinned all avos are:
- High in energy
- High in heart healthy fats
- High in vitamin K
- High in biotin
- Cholesterol free
- Sodium free
- A source of fibre
With all this to their credit, adding an avo – to toast – or to any other meal, is a must!
Avo Mayo, Feta and Fresh Veg Toast
Makes 6
Preparation time: 20 minutes
Ingredients:
FOR THE AVO MAYO
- 1 avocado, chopped
- 15 ml (1 tbsp) white wine vinegar
- Pinch garlic powder
- 30 ml (2 tbsp) avocado or olive oil + an extra splash
- Salt and pepper
FOR THE TOAST
- 6 slices seed bread, toasted
- Handful mint, chopped
- 500 ml (2 cups) fresh veggies, trimmed
- 1-2 avocados, cut to your liking
- 60 ml (¼ cup) feta, crumbled
- Handful baby leaves or extra mint
Method:
- For the avo mayo, blitz together all the ingredients until smooth. Season with salt and pepper.
- For the toast, spread a layer of avo mayo on the toast. Mix the mint and a splash of extra oil through the veggies. Season with salt and pepper.
- Arrange the veggies on the toast with the avocado, seasoned with salt and pepper. Sprinkle over feta and leaves.
Tip:
Use any of your favourite fresh veggies such as sugar snap peas, cucumber, radishes, cooked corn kernels, chillies and red onion.
Spicy Tomato Steak and Avo Hummus Toasts
Serves 4-6
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
FOR THE AVO HUMMUS
- 1 avocado
- 400 g tin chickpeas, drained
- 15 ml (1 tbsp) tahini (optional)
- 1 garlic clove, crushed
- 30 ml (2 tbsp) avocado or olive oil + extra
- Juice of 1 lemon, to taste
- Salt and pepper
FOR THE SPICY TOMATO STEAK
- 300 g beef sirloin steak
- 250 g packet cherry tomatoes
- 30 ml (2 tbsp) red wine vinegar
- 15 ml (1 tbsp) chilli flakes
TO SERVE
- 4-6 slices sourdough, toasted
- 1 avocado, sliced
- Handful basil
Method:
- For the avo hummus, blitz together all the ingredients until smooth. Season with salt and pepper.
- For the spicy tomato steak, heat a large frying pan over high heat until smoking hot. Add a splash of extra oil and fry the steak for about 3 minutes on each side for medium rare, or until cooked to your liking. Season with salt and pepper. Set aside for 5 minutes before thinly slicing.
- Meanwhile, add the tomatoes to the hot pan with a splash of extra oil, vinegar and chilli flakes. Reduce the heat to low, cover with a lid and simmer for about 5 minutes or until the tomatoes start to burst. Season with salt and pepper. Take off the heat and mix through the steak strips (don’t leave in the pan for too long, you don’t want to cook the steak further).
- To serve, spread the toasts with avo hummus, top with the tomato steak mixture, avo slices and basil.
Biltong and Chunky Basil Avo Pesto Toasts
Serves 6
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients:
FOR THE CHUNKY BASIL AVO PESTO
- ½ avocado, chopped
- 2 handfuls basil + extra
- 60 ml (¼ cup) avocado or olive oil
- 60 ml (¼ cup) pine nuts or sunflower seeds, toasted + extra
- 80 ml (⅓ cup) grated Parmesan + extra
- 1 garlic clove, crushed
- Salt and pepper
TO SERVE
- 6 slices ciabatta, toasted
- 100 g thinly sliced biltong
- 1 avocado, chopped
Method:
- For the pesto, blitz together all the ingredients until a chunky paste forms. Season with salt and pepper.
- To serve, spread the toast with the pesto. Top with biltong, avo, extra basil, extra pine nuts/sunflower seeds and extra Parmesan.
Visit their website :
ALSO SEE: The truth about moudly berries and how to avoid them
