This recipe provides a delightful twist to the classic avocado toast, incorporating the unique flavours and textures of chia seeds, fried mini roma tomatoes, coriander, and olive oil.
What do I need?
- 2 slices of sourdough bread
- 1 ripe avocado
- 1 cup mini roma tomatoes, halved
- 2 tablespoons chia seeds
- 1/4 cup fresh coriander leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
How do I make it?
- Start by slicing the avocado in half and removing the pit. Scoop the flesh into a bowl and mash it with a fork until smooth. Season the mashed avocado with salt and pepper to taste.
- Toast the whole-grain bread slices to your desired level of crispiness.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved mini roma tomatoes to the skillet and sauté for 3-4 minutes until they start to soften and release their juices. Continue cooking until the tomatoes are slightly caramelised and have a golden colour.
- Remove from heat and set aside.
- Spread the mashed avocado evenly over the toasted bread slices.
- Sprinkle chia seeds over the mashed avocado. Chia seeds will add a nutty texture.
- Arrange the fried mini roma tomatoes on top of the chia seeds.
- Sprinkle the chopped fresh coriander leaves over the toast. Coriander will add a burst of freshness and a hint of citrus.
- Finish the dish by drizzling the remaining tablespoon of olive oil over the top. This not only enhances the flavour but also adds a smooth richness to the dish.
- Serve immediately. Enjoy the combination of creamy avocado, crunchy chia seeds, savoury tomatoes, and aromatic coriander!