- For the creamed avocado:
- 1 avocado, peeled
- 1 lemon, juiced
- 1 t Dijon mustard
- sea salt and freshly ground black pepper, to taste
- For the toast:
- 100 g pomegranate rubies
- 1 lemon, zested
- 1 t fresh mint, chopped
- 2 slices Woolworths Cape seed bread, toasted
- 50 g chevin
- microherbs, to garnish
To make the creamed avo, place all the ingredients in a blender and process until smooth and creamy.
Mix the pomegranate rubies with the lemon zest and mint.
Top the bread with the avocado, chevin, pomegranate mixture and microherbs.
Cook's note: This recipe features on the cover of the November 2018 issue of TASTE Magazine. Get a sneak preview of The Fast issue here.