Ok…..I know I’m biased but I’ve tried a LOT of avocado on toast and this has to be my favourite. I have used organic, goats cheese halloumi but honestly (if you are vegan or lactose intolerant) I have tried it without and it is just as satisfying and tasty 🙂

You will need:

2-4 slices of organic vegan rye sourdough

1 ripe avocado

3 drops tabasco sauce

2 ripe diced tomato

minced garlic

finely chopped basil

pinch of chilli flakes

sprinkling of sunflower seeds

3-6 slices of organic, goats halloumi

garnish: rocket, basil and flat leaf parsley

3 drops tabasco sauce

pinch cumin

1/2 a lemon, squeezed

olive oil

for the pickled cucumber:

1 tablespoon ACV

1/4 tsp brown sugar

salt pepper

1 x julienned/ribboned cucumber

Method:

• Start with pickling the cucumber. Mix all of the ingredients apart from the cucumber into a bowl. Add in the ribboned/julienned cucumber and leave to one side.
• Dice the tomatoes and add the minced garlic, basil and a dash of olive oil to a bowl. Season and leave to one side.
• Rough chop the avocado and add to a bowl. Add the tabasco, cumin, olive oil and the juice of half a lemon. Mix and leave to one side.
• Heat a griddle or fry pan with some olive oil on a medium heat. Add the halloumi and cook until soft on the inside, or desired consistency is reached.
• Preheat the grill. Lay out your bread onto a pan or griddle, drizzle olive oil or turmeric oil onto the bread (see notes). Chargrill or toast.
• Top the toast with the avocado, tomato, cucumber and halloumi. Sprinkle with chilli flakes and sunflower seeds. Finish with rocket, basil and parsley. Season to taste.
• Enjoy x x

Notes:

• feel free to leave out the halloumi
• I use turmeric oil on this dish. To make turmeric oil you just add 1 tbsp of turmeric oil to 500ml of olive oil and keep in an airtight bottle. Shake before every use. SUCH a great addition to your pantry!!

PLEASE let me know your feedback on this post! I love to hear your feedback and hear from my community x x x x