Name: Avocado bruschetta
Yield: Serves 4
Ingredients: ½ red chilli, deseeded and finely chopped; ½ tsp coriander seeds, crushed; 2 spring onions, finely sliced; juice of ½ large lemon; 1 x 400 g tin chickpeas, drained and rinsed; salt and pepper to season; 2 small, ripe tomatoes, finely diced; 1 tbsp extra virgin olive oil plus extra to drizzle; 2 ripe avocados; a handful of coriander leaves, finely chopped, plus extra leaves to garnish; 1 tsp smoked paprika

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Posh breakfast cafes all serve avocado on toast these days, and it makes me wonder what took them so long. The Mexicans have been doing it for ever.

Avocado is good heated (but not really cooked) too. If I am trying to jolly-up leftovers or make a boring bit of chicken more interesting, I will toss chunks or thick slices of ripe avocado briefly in a non-stick pan and add it to the dish. Good with almost anything: lamb, mince, stew or vegetarian casseroles. If you like this idea, try

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Ingredients

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