Kitchen HQ Tips & tricks
Transform your morning meal into something special with this decadent avocado, mushroom, haloumi and beetroot toast
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!