Kitchen HQ Tips & tricks

Trans­form your morn­ing meal into some­thing spe­cial with this decadent av­o­cado, mush­room, haloumi and beet­root toast

Woman’s Day (Australia) - - Contents -

SERVES 4 Pre­heat oven to 180°C. Line an oven tray with bak­ing pa­per. In a small jug, whisk ¼ cup olive oil, 1 tbsp chopped thyme leaves and 2 crushed gar­lic cloves. Sea­son. Ar­range 4 por­to­bello mush­rooms on the tray, cup side up. Driz­zle with oil mix­ture. Bake 20-25 min­utes un­til tender. Scoop 1 av­o­cado into a bowl. Add 1 finely chopped long green chilli and the juice of 1 lime and mash with a fork. Sea­son. Chill, cov­ered. Pre­heat a char­grill pan on high. Char­grill 4 thick slices of sour­dough 1-2 min­utes each side, un­till light grill marks ap­pear. Trans­fer to a plate. Spray 250g drained, sliced haloumi with oil. Char­grill 1 minute each side un­til light grill marks ap­pear. Grate 1 peeled beet­root. To as­sem­ble, spread a small amount of av­o­cado mix­ture on each toast then top with a lit­tle beet­root, haloumi, a mush­room, an­other dol­lop of av­o­cado mix­ture and a few quar­tered cherry toma­toes. Scat­ter with co­rian­der leaves to serve.

A poached egg works well with this dish too!

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