Avocado with roasted tomato

Preheat the oven to 200°c.

Rinse the tomatoes and chop in to six wedges or halve cherry tomatoes. Wash and cut mushrooms into quarters.

Place tomatoes and mushrooms in a tray and drizzle with most of the olive oil and season with pepper. Roast for 15 minutes.

Scoop the flesh out of the avocado and into a bowl for serving. Squeeze in the juice of half a lemon, season and set aside, until just before serving.
Add rocket to serve.
Note - lemon is optional.

5 minutes before the tomatoes are cooked brush the sourdough with olive oil and toast on a flat press or simply cook in the toaster. When tomatoes and mushrooms are ready, spread avocado thickly on toast, top with rocket and mushroom and tomato mixture.