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.
Ingredients
Directions
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.
