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Avocado, Blueberries and Garden Mint on Toasted Multi Grain Sourdough
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Avocado, Blueberries and Garden Mint on Toasted Multi Grain Sourdough

A superfood breakfast to kick the day off the right way.

Pesto

2 large ripe avocados

100g blueberries, washed

25 freshly picked mint leaves

4 slices multi grain sourdough bread

40ml Extra virgin olive oil

 

Cut the avocado in half and remove the stone. Peel the skin from the avocado, lay the halves flat on the chopping board and cut them into fairly robust pieces so they do not break or bruise when you mix them with the olive oil and salt. Toast the sourdough and place each piece on a serving plate. Drizzle a little olive oil onto the toast while it is warm to release the perfume of the oil, then begin to arrange the avocado onto the toast equally. Place the blueberries into the grooves, holes and crevices created by the avocado, then delicately put the mint leaves on top, arranging in the style you like. Sprinkle a little sea salt and olive oil onto the dish and serve.

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