Avocado Toast

I find that my flavour preferences are changing. This happens to me from time to time and I am surprised at myself for wanting to eat things I didn’t much care for.

Like pistachios. I never liked them as a kid. I was so finicky, I’d pick them out of desserts that my grandma made and pile them on the side. Because of this silly trait of mine, she began grinding it into whatever she made for me. But lately, I find myself wanting to eat anything with pistachio. I was over the moon when an Iranian classmate gave me a bagful of pistachios from back home. Last week, I made the pistachio cake from the Rose Bakery cookbook for a picnic, and the next thing on my mind is a pistachio pound cake.

Also on the list of new favoruites are green beans and snap peas. I’ve been making them into a salad with tarragon, lemon zest and nigella seeds. So delicious and healthy!

I also like avocados more than I ever did. Growing up, I never cared for avocados. In fact, I thought they were weirdly buttery in texture and shouldn’t be categorised as a fruit. When cooking for Friday Lunches, I began enjoying them in our sun-dried tomato and turkey sandwiches with whipped cheese. And now, I find myself picking up a few every time I’m at a grocery store or walking the streets and find an irresistible deal (3 for £1!). Of course, more often than not, at least one of them is a dud.

My favourite thing to do with avocados is slice them up and toss them with a splash of lemon juice and eat it on a thickly cut slice of crusty sourdough (my current favourite is this one from St. John) drizzled with really good quality unfiltered extra virgin olive oil. And when I’m feeling a little indulgent, I scatter some buffalo mozzarella before piling on the avocados. So simple, it can hardly be called a recipe.

Now that I’ve listed all the different things down, I realise that they’re all green things. I am even obsessed with mint green colour lately – I bought myself a mint green iPhone cover, nail polish and a mint green leather bracelet. Do you have such random changes in tastes?

Avocado Toast
Serves: 2

4 slices of thickly cut bread, toasted
Extra virgin olive oil
3 avocados
1 lemon
Sea salt

1. Toast the slices of bread.
2. Drizzle with the extra virgin olive oil.
3. In a bowl, slice and scoop out the avocados. Toss with lemon to coat evenly. Scrape out the bit of avocado pulp that’s stuck to the skin and spread it on the toast like butter.
4. Next, place the slices of avocado on the toast.
5. Sprinkle with sea salt.
6. Et Voila!