Print Options:

Shepard Avocado Toast with Miso Butter and Spinach x Tom Walton

Yields2 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

 1 Large Shepard Avocado
 50 g Butter
 1 tbsp White Miso
 ½ Lemon, zest of
 2 Large Slices of Sourdough Bread
 ½ cup Hummus
 1 tbsp Olive Oil
 1 clove Garlic
 200 g Baby Spinach
 1 Lemon, juice of
 2 tbsp Furikake
 1 tbsp Chives Sliced
1

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

2

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.

3

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.

4

Toast the sourdough until golden.

5

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

6

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

Nutrition Facts

2 servings

Serving size