Ingredients
Method
Halve 2 avocados, remove the seeds and use a large spoon to scoop the flesh from the skin. Transfer to a bowl, add olive oil, lemon rind, lemon juice, spring onion, garlic and chilli and crush with a fork to combine. Season to taste.
Preheat a char-grill to medium-high. Drizzle both sides of bread slices with olive oil, season to taste and char-grill for 2-3 minutes until toasted and lightly charred, then turn and cook remaining side. Rub one side of the toast with cut-side of a garlic clove, then spread with crushed avocado mixture. Arrange on serving plates and crumble over ricotta.
Halve remaining avocado, remove the seed and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then arrange over crushed avocado. Scatter with mint and spring onion, drizzle with a little extra oil and serve with lemon wedges.
Ingredients
Directions
Halve 2 avocados, remove the seeds and use a large spoon to scoop the flesh from the skin. Transfer to a bowl, add olive oil, lemon rind, lemon juice, spring onion, garlic and chilli and crush with a fork to combine. Season to taste.
Preheat a char-grill to medium-high. Drizzle both sides of bread slices with olive oil, season to taste and char-grill for 2-3 minutes until toasted and lightly charred, then turn and cook remaining side. Rub one side of the toast with cut-side of a garlic clove, then spread with crushed avocado mixture. Arrange on serving plates and crumble over ricotta.
Halve remaining avocado, remove the seed and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then arrange over crushed avocado. Scatter with mint and spring onion, drizzle with a little extra oil and serve with lemon wedges.