Avocado Brunch

This colourful avocado brunch combines creamy avocado with crisp vegetables and hearty wholemeal toast. Deseeding the tomatoes helps keep the toast crunchy while adding fresh flavour. The goat's cheese or feta provides a delicious finishing touch that pairs perfectly with the rich avocado.

Prep Time 15

Cook Time 5

Total Time 20

Servings Portions

Ingredients

4 slices wholemeal bread
2 large ripe avocados
1 medium red bell pepper finely diced
2 medium tomatoes deseeded and finely diced
12 medium black olives sliced
2 tbsp fresh chives finely chopped
100 g goat's cheese or feta cheese, served on the side
Salt to taste
Freshly ground black pepper to taste
olive oil drizzle

Instructions

Cut the tomatoes in half and remove the seeds. Finely dice the flesh and place it into a bowl.
2 medium tomatoes
Finely dice the red bell pepper and add it to the bowl with the tomatoes.
1 medium red bell pepper
Slice the black olives and set them aside.
12 medium black olives
Cut the avocados in half and remove the stones. Scoop the flesh into a separate bowl.
2 large ripe avocados
Mash the avocado lightly with a fork. Leave some texture rather than making it completely smooth.
Season the avocado with a little salt and black pepper to taste.
Salt, Freshly ground black pepper
Toast the wholemeal bread until golden brown and crisp.
4 slices wholemeal bread
Place each slice of toast onto a serving plate.
Spread a thick layer of avocado evenly over each slice of toast.
Scatter the diced red bell pepper and diced tomato over the avocado.
Add the sliced black olives across the top.
Sprinkle the chopped fresh chives over each slice.
2 tbsp fresh chives
If desired, drizzle lightly with a little olive oil.
olive oil
Divide the goat's cheese or feta between the plates and serve alongside the toast.
100 g goat's cheese
Serve immediately while the toast remains crisp.

Equipment

Nutrition