Sometimes the simplest things are the best! This week we’re giving good old avocado on toast a little makeover. Start with a thick slice of toasted sourdough, a generous spread of salted butter and some lovely ripe avocado. Add a handful of tangy pickled red onion, a sprinkle of sumac and finish with fresh Micro Asian Mixed Herbs and a drizzle of olive oil.
The pickled onions are so easy to make and are great to have tucked away in the fridge for salads, sandwiches and wraps too. A fresh, delicious little breakfast or lunch that feels a bit special without much effort at all!
Ingredients
- 1 slice sourdough
- Salted butter
- ½ avocado
- Salt & pepper
- Pickled red onion
- ½ tsp sumac
- Micro Asian Mixed Herbs
- Extra virgin olive oil
Pickled Red Onions
- 1 red onion
- Equal parts white vinegar & water
- Salt (to taste)
Method
- Thinly slice the red onion and place in a jar. Cover with equal parts white vinegar and water, then season with salt. Refrigerate overnight. For a quicker option, combine the ingredients in a saucepan and bring to a simmer until the onion softens slightly. Allow to cool before using.
- Toast the sourdough and spread generously with salted butter. Slice the avocado and arrange on top. Season with salt and pepper.
- Top with pickled red onion, sumac and microgreens. Finish with a drizzle of extra virgin olive oil.
