Toast with pickled green tomatoes and smashed avocado

Vanessa Lewis

Toast – a food group in itself. Such a versatile snack or quick meal. If you’re gluten intolerant you don’t need to miss out, there are plenty of gluten-free options or paleo type breads available too now. Green tomatoes are a fav of mine and there are lots about at the moment. I like to pickle them and they last a bit longer, I know you’ll like this combo. Of course, I’ve added a few tips and a little five percent magic to take these toasts to the next level.

Ingredients

4 slices

Sourdough bread, toasted (Main)

Dill pickled green tomatoes

1 kg	Green tomato, sliced about 1cm thick (Main)
500 ml	White wine vinegar
250 g	Coconut sugar
½ tsp	Salt
2 Tbsp	Dill, finely chopped
60 g	Grated fresh ginger, saving the juice
½ tsp	Ground white pepper

Smashed avocado

2	Ripe avocado (Main)
1 Tbsp	Finely sliced spring onion
1 Tbsp	Lime juice
½ tsp	Green jalapeno Tabasco
¼	Oranges, zest only
1 serving	Salt, to taste

Directions

1. Brush the sourdough with olive oil and grill on a griddle pan.
2. Pile some smashed avo on each toast, top with green tomatoes and if you're doing a brunch type snack add a poached egg.

To make the dill pickled green tomatoes

1. Pour all ingredients into a saucepan heat to allow the sugar to dissolve,
2. Remove from the heat and allow to cool slightly, then add the dill, ginger and pepper.
3. Place the tomatoes in layers into a clean wide-mouthed jar.
4. Pour over the pickling liquor, seal with a lid and place in the refrigerator.

To make the smashed avocado

1. Cut the avocados in half and scoop out the flesh into a bowl.
2. Add the onion, lime juice, jalapeno tabasco, orange zest and some salt to your taste.
3. Using the back of a spoon, roughly smash the avocado, until chunky but spreadable.

See more ofSimon's toast recipes here