Starters & Light meals

Avocado, kale and tahini toast

1 to 2
Easy
5 minutes

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Ingredients

Method
    For the creamed avocado:

  • 1 avocado, peeled
  • 1 lemon, juiced
  • 1 t Dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • For the toast:

  • 8 leaves kale
  • 2 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 slices Woolworths ancient grain brown bread, toasted
  • tahini, for drizzling

Method

Ingredients

Preheat the oven to 180°C.

Place the kale onto a baking tray, drizzle with olive oil and season. Bake for 10 minutes, shaking the pan often, until the kale is crisp.

To make the creamed avo, place all the ingredients in a blender and process until smooth and creamy.

Spread the avocado onto the toasted bread, top with the kale and drizzle with tahini.

Cook's note: This recipe features on the cover of the November 2018 issue of TASTE Magazine. Get a sneak preview of The Fast issue here.

Browse more avocado recipes here.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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