INGREDIENTS
- 2–3 ripe avocados, 250 g, at room temperature
- 3 limes, zest and juice – 1½ tsp each
- 10 g chives
- 10 g dill, roughly chopped
- 200 g cherry tomatoes, quartered
- 2 tbsp capers, chopped
- 2 tbsp olive oil, plus extra for serving
- 4 slices sourdough bread
- 1 small garlic clove, peeled and halved
- Salt and black pepper
EQUIPMENT
- Small mixing bowl
- Hand blender (or fork/whisk)
- Grill or toaster
- Spoon for spreading
- Serving plates
METHOD
- Place the avocado in a small bowl with half of the lime zest, half of the lime juice, and ½ tsp salt. Mash or blend until smooth.
- Add two-thirds of the dill and chives, mix well, and refrigerate for 10 minutes to chill slightly.
- In another bowl, mix the tomatoes, capers, remaining lime zest and juice, olive oil, and pepper. Set aside.
- Toast the sourdough slices or grill them until golden, then rub one side of each slice with the cut side of the garlic clove. Let cool slightly.
- Spread the creamy avocado mixture over the toast, spoon the tomato salsa on top, sprinkle with the remaining herbs, drizzle a little olive oil, and finish with freshly ground pepper.
NOTES
Ensure the avocados are perfectly ripe for a smooth and creamy texture. Add a pinch of chili flakes if you prefer some heat.
