What a spread!

Quick toast fixes

The Guardian - Feast - - News -

Here are a fur­ther five toast top­pings that just might su­per­sede stan­dard avo toast. None takes more than 10 min­utes to make.

Radish, but­ter and mint

Mix a lit­tle but­ter with flaky salt and spread on toast as thickly as you dare. Top with sliced radishes, their leaves and some torn mint leaves.

Peas and pre­served lemon

Mash or blitz cooked peas with olive oil, Turk­ish chilli pep­per flakes (or dried red chilli) and the chopped rind of a pre­served lemon. Top the toast with feta and then the pea mix­ture.

Av­o­cado on toast, rein­vented

Mash an av­o­cado with a squeeze of lemon juice, a tea­spoon of red­wine vine­gar, a tea­spoon of grainy mus­tard and half a tea­spoon of honey or maple syrup, then stir in some chopped dill, sea­son and pile on to toast.

Soft egg and Per­sian cu­cum­ber

Boil an egg for six and a half min­utes, then cool un­der cold run­ning wa­ter, peel and slice. Top the toast with egg, olive oil, slices of cu­cum­ber, chopped ca­pers and cor­ni­chons, a few chopped soft herbs and some lemon zest.

Ri­cotta, straw­ber­ries and basil

Slice a spring onion, squeeze half a lemon over it, then set aside. Spread the toast with ri­cotta, then top with sliced straw­ber­ries, the le­mony spring onion, basil leaves and lemon zest.

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