Shepard Avocado Toast with Miso Butter and Spinach x Tom Walton

Make the miso butter. Combine the butter, miso and lemon zest in a small bowl. Mix well and set aside.

Prepare the avocado. Halve the avocado, remove the stone, peel and slice thinly down the length of each half. Gently press the slices to fan them out slightly.

Cook the spinach. Heat the olive oil in a frying pan over medium heat. Add the sliced garlic and cook briefly until fragrant. Add the baby spinach and sauté until wilted. Season lightly and drain well using a sieve or paper towel.

Toast the sourdough until golden.

Spread each slice with miso butter, followed by a layer of hummus. Top with the garlicky spinach and half an avocado.

Squeeze over a little lemon juice, season lightly with salt, then scatter with furikake and sliced chives before serving.