Smashed avocado, tomato and Persian feta on toast

Smashed avocado, tomato and Persian feta on toast

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

This became a quick staple at my restaurant, Kitchen by Mike. The reason for this was that you could replace the Persian feta with smoked salmon or have it with a poached egg. It gave diners the sense that they were creating their own bespoke breakfast. Always choose ripe avocados as waxy ones won’t squash onto your toast and form what I like to think of as a butter-like substance. If you don’t have time to make the basil oil, try using lemon oil or quality extra-virgin olive oil.

Ingredients

Quantity Ingredient
4 slices sourdough bread
2 avocados
24 cherry tomatoes
1 handful basil leaves, torn
4 tablespoons dill sprigs
1 lemon, juiced
60ml basil oil
100g persian feta

Method

  1. Toast the bread and squash half an avocado onto each slice.
  2. Roughly chop the tomatoes and toss them with the torn basil leaves, dill sprigs, some salt and freshly ground black pepper, the lemon juice and basil oil. Spoon the mixture onto the avocado, then crumble over the feta. Drizzle over any juices left in the bowl, add another grinding of pepper and serve.

Medicinal Benefit

  • As a quality, non-meat protein, feta is great for vegetarians. It contains chloride, which helps balance body fluids, and also helps produce the stomach acid required to break down and digest food. It has plenty of phosphorus, which is important for converting food to energy and, in conjunction with calcium, for building and protecting bones. It’s also a source of vitamin B12, essential for preventing plaque build-up in the arteries, thus reducing the risk of heart disease.
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