Mary Sweeting tells us how to whip up a delicious summer breakfast.
This is such an invigorating breakfast for Summer.
Its quick prep time doesn't reflect just how tasty the dish is; The avocado gives you protein and healthy fats, whilst the lemon juice and Nigella seeds add a real flavour pop.
If you eat dairy, the Aussies love this with some feta cheese crumbled into it too. Feta is easier to digest than most cows milk cheeses as it's made with less pasteurised ewes' milk.
Ingredients (serves 2):
2 ripe avocados
1 lemon, juiced
Nigella (black onion) seeds
1/2 block feta cheese (optional)
Gluten free bread for the toast
Salt and freshly ground black pepper
Method:
1) Halve and de-stone the avocados. Scoop out the flesh with a spoon and place in a small mixing bowl. Chop into pieces in the bowl.
2) Add the lemon juice, salt and pepper and feta, if using.
3) With the end of a rolling pin or fork, quite literally 'smash' together the avocado mixture to a guacamole consistency. Smear liberally onto your toasted bread and sprinkle over the Nigella seeds.
• Mary Sweeting writes about gluten-free and healthy food at adventuresinfussyeating.com
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