Ingredients
- 4 thick slices sourdough
- 1 small garlic clove, halved
- 2 ripe avocados (or 1 jumbo)
- Juice of ½ lemon, plus wedges to serve
- 1 tbsp extra virgin olive oil, plus extra to drizzle
- Flaky sea salt and freshly ground black pepper
- ¼–½ tsp chilli flakes
- 50 g feta, crumbled (optional)
Method
- Toast or grill the sourdough until golden and crisp at the edges. While it's still hot, rub one side of each slice with the cut side of the garlic.
- Halve and stone the avocados, then scoop the flesh into a bowl. Add the lemon juice, olive oil and a good pinch of salt.
- Smash with a fork, leaving plenty of chunks — you want texture, not purée. Taste and add more lemon or salt if it needs it.
- Pile the avo onto the toast and scatter with chilli flakes, black pepper and feta, if using. Finish with a drizzle of olive oil and serve straight away with lemon wedges.
Grower's tip
To check an avo is ready, cradle it in your palm and press gently near the stem end — it should give a little. Once ripe, move it to the fridge and it'll hold for another two or three days.
Shop the ingredients: 6 Jumbo Avocados. One jumbo avo covers two hearty slices of toast — a proper weekend breakfast.
