Roasted tomatoes and avocado

A THIN layer of sweet-tart tomato jam keeps the toast from getting soggy, and the addition of a roasted tomato turns this into something more substantial.

Adapted from a recipe at Olivemagazine.com 2 or 3 juicy Roma tomatoes, cut in half lengthwise olive oil kosher salt freshly ground black pepper flesh of 1 small ripe avocado 2 tbs fresh lime juice pinch sweet smoked paprika or Aleppo pepper 2 or 3 tbs tomato jam (substitute no-sugar apricot preserves) 2 slices thick multigrain or rye bread, toasted watercress or pea shoots to garnish

Preheat toaster oven to 220ºC. Line a baking pan with foil. Arrange the tomatoes, cut sides up. Drizzle with the oil and season with salt and pepper. Roast for 25 to 30 minutes, or until softened and toasted at the edges.

Meanwhile, combine the avocado, lime juice, paprika or Aleppo pepper and salt in a bowl. Mash into a coarse consistency.

Spread the tomato jam on the toasted bread slices, then avocado. Top with roasted tomato halves and the greens. Serves 2.