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Avocado with roasted tomato

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

 1 avocado, large
 4 tomatos, large
 6 button mushrooms
 4 slices wholegrain sourdough loaf
 2 tbsp extra virgin olive oil
 1 lemon (optional)
 salt and pepper
 30 g rocket to serve
1

Preheat the oven to 200°c.

2

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

3

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

4

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

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.

GF - serve with gluten free toast. DF and LF.

Nutrition Facts

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