Mexican avo on toast with corn and capsicum
» MAKES 1 PORTION » PREPARATION 10 MINUTES ¼ small red onion, thinly sliced
1 tbsp red wine or apple cider vinegar Flesh of ¼ firm ripe avocado
¼ tsp Mexican seasoning
2 thin slices toasted grainy bread
½ roasted capsicum, sliced
1–2 tbsp corn kernels (fresh, raw, canned or defrosted frozen)
½ tsp black sesame seeds or pepitas (optional)
1 In a small bowl, toss the red onion with vinegar. Set aside to marinate for at least 5 minutes before draining.
2 Roughly mash together the avocado, Mexican seasoning and a pinch of flaky sea salt, the spread over the toast. Top with the roasted capsicum, corn and pickled onions. Sprinkle with the sesame seeds/ pepitas (if using).