Greek avocado toast

Avocado toast is a single dish that gained popularity, especially with millennials, so rapidly that it drove the price of avocados up globally. This dish is now available worldwide in some form or another. I was looking for the perfect recipe to post on my blog —one that takes the standard to the next level. This may be that dish. This is super simple to make. The combination of mildly spiced avocado topped with a delicious salad appealed to me. The toast is creamy from the avocado and feta, pops with flavour from the tomatoes and feta and finishes with that hint of spice from the chilli. This can be lunch or dinner a few times a week for me. This contemporary cookbook on Greek food is a work of art, with beautiful photographs and a wealth of traditional recipes that have been reimagined. So far, I have cooked a few recipes from here, such as Greek avocado toast, and they have all been amazing. I highly recommend this cookbook for chefs seeking to break away from traditional Greek cuisine and for those looking for something new.

For more wonderful recipes from this cookbook, click here.

Serves 3-4

Ingredients:

2 ripe avocados, halved and thinly sliced along the length of the fruit and scooped out

Lemon or lime juice

A pinch of chilli flakes

A few sprigs of dill, minced

4-6 slices of fresh bread, toasted if desired

1/2 cucumber, diced

8-10 cherry tomatoes, halved or quartered

8 black olives, pitted and diced

1 teaspoon capers, drained

1/2 cup feta cheese, crumbled or cut into small cubes

Salt and black pepper to taste

Excellent EVOO

Dill sprigs

Cut the avocado in half lengthwise and scoop out the seeds. Thinly slice the avocados in the skin along the length. Using a large tablespoon, gently scoop out the avocado and sprinkle with the lemon or lime juice, chilli flakes, dill, salt, and pepper. Do this right before you are ready to serve the toasts so the avocados do not oxidise.

Mix all the ingredients from the cucumbers to the salt and pepper. Taste and adjust salt. There should be a beautiful balance between the sweet tomatoes, salty olives and feta and tart capers.

Right before serving, layer the avocado mix on the toast. Top with the salad and drizzle some olive oil on top. Decorate with the dill. Serve immediately.