Avocado butter on toast with tomato salsa

If you love avocado as much as we do, this is the perfect easy Sunday brunch.

INGREDIENTS

2-3 ripe avocados, at room temperature, flesh scooped out

60g unsalted butter, softened and cut into 2cm cubes

3 limes

10g tarragon

10g dill

200g cherry tomatoes, quarters

2 tsp capers, finely chopped

2 tbsp olive oil

sourdough

1 small garlic clove

1/4 tsp cumin seeds

salt and black pepper

METHOD

Put the avocado and butter into the small bowl of a food processor or a hand-held blender with half the lime zest, half the lime juice and ½ teaspoon of salt.

Blitz until smooth, scraping down the sides of the bowl a couple of times if you need to.

Transfer to a small bowl along with two-thirds of both herbs. Fold through, then refrigerate for 10 minutes.

To make the salsa, mix together the tomatoes, capers, remaining lime zest, remaining juice and the oil with a good grind of pepper. Set aside until ready to serve.

Grill or toast the bread, then rub one side of each piece with the cut side of the garlic clove.

Leave the bread to cool down just a little, then spread each slice with the avocado butter and top with the tomato salsa.

Sprinkle over the cumin seeds and the remaining herbs.

Finish with a grind of pepper and a drizzle of oil, and serve.

Recipe credit: Ottolenghi 

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