Ingredients
Method
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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:
- 8 leaves kale
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste
- 2 slices Woolworths ancient grain brown bread, toasted
- tahini, for drizzling
Method
Ingredients
Preheat the oven to 180°C.
Place the kale onto a baking tray, drizzle with olive oil and season. Bake for 10 minutes, shaking the pan often, until the kale is crisp.
To make the creamed avo, place all the ingredients in a blender and process until smooth and creamy.
Spread the avocado onto the toasted bread, top with the kale and drizzle with tahini.
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.
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