Avocado and ricotta smash toast
SERVES 4 PREPARATION 15 MINUTES COOKING 15 MINUTES
olive oil spray, for cooking 300g flat mushrooms, stems trimmed, thickly sliced 200g cherry tomatoes, halved 2 cloves garlic, thinly sliced 100g baby spinach leaves 140g avocado, chopped 220g low-fat fresh ricotta, crumbled small handful coriander leaves, roughly chopped 1 teaspoon lime juice, or to taste 3-4 drops Tabasco sauce (optional) 4 x 35g slices mixed grain bread
1 Lightly spray a large non-stick frying pan with olive oil and place over medium heat. Add the mushrooms and 1 tablespoon water, and cook, covered, for 5 minutes or until the mushrooms start to lose their moisture, stirring occasionally. 2 Remove the lid, add the tomatoes and garlic and cook, stirring occasionally, for 5 minutes or until the tomatoes start to collapse. Stir in the spinach and cook for 30 seconds or until the spinach is wilted. 3 Meanwhile, to make the avocado and ricotta smash, mash the avocado with a fork, leaving some texture. 4 Gently mix in the ricotta, coriander, lime juice and Tabasco (if using). Season to taste with freshly ground black pepper. 5 Toast the bread and top with the avocado smash and mushroom mixture, and serve immediately.