Mex­i­can avo on toast with corn and cap­sicum

Good Health Choices - - Be Nourished -

» 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).

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