Brighten up your day with this well-balanced and colourful breakfast, Pistachio, Avocado Butter Toast with roasted Mushroom and Tomato, it would bring a sheer joy.
Although I like to spend less time in the kitchen for to prepare our breakfast, that doesn’t mean I just open any cereal boxes. There are many breakfast recipes which are easy and quick to prepare yet they are filling and healthy.
Occasionally, I do like to prepare something exciting and time-consuming, every bite of this Gujarati Bhakhri with Masala Chai and Eggless Buckwheat Pancake vanishes into thin air.
Our all-time favourite Batata Poha ( beaten rice with potatoes) brings all of us to the table in no time. Our weekend special Fafda and Jalebi satisfies our Gujju souls.
And how can I forget quite a royal treat Badam Halwa , Poori and Potato and Chick Pea Curry ?
A couple of times I have prepared few dishes using Avocados like Avocado and mango Sushi , Avocado Basil Orange Pesto , and Avocado and Fenugreek Paratha ,
Last year I saw Avocado Toast recipe pins were flooding onto Pinterest feeds, they were so tempting, so I jumped on board the Avocado toast express. I know they are all the rage right now!
But then, I wanted to veg and protein-packed breakfasts, so I prepared avocado butter by using pistachio nuts, as they offer a good source of protein, fats and minerals. The addition of roasted mushrooms and tomato made this breakfast meal more healthy and we achieved our goal to 7-a-day, yes you read it correctly, health experts are now saying that seven is a magic number to stay fit and healthy.
In the family, everyone enjoyed this creamy and crunchy, all in one super delicious bite. It’s totally balanced both in flavours and nutrition. Actually, these toasts can be eaten as a light summer lunch as not much prep to do. In other words, excellence!
Notes:- Make sure you use thick and hearty bread slices, so the toast is able to hold the toppings. I have used Waitrose Rye and wheat dark sourdough bread.
Pistachio, Avocado Butter toast with roasted Mushroom and Tomato
ingredients:
- 8 Thick bread slices
- 2 Avocado
- 3 tbsp. Pistachio nuts
- 2 tbsp. Fresh coriander leaves
- 500g Mushrooms
- 500g Cherry tomatoes
- Salt to taste
- Freshly ground black pepper
- 2 tbsp. Olive oil
instructions:
How to cook Pistachio, Avocado Butter toast with roasted Mushroom and Tomato
- Wash and pat dry mushrooms and tomatoes.
- Preheat the oven to Gas mark 5-6.
- Cut Mushrooms, place it on a baking tray and apply some oil, bake for 15 minutes.
- Meanwhile, make butter in a mixer or grinder using pistachio nuts, avocado and fresh coriander leaves.
- Once you have baked mushrooms and tomatoes, make toasts.
- Generously spread pistachio and avocado butter, and top it up with roasted mushrooms and tomatoes.
- Sprinkle a little salt and black pepper.
- Serve immediately.
- Enjoy with a glass of an orange juice, tea or coffee.
NOTES:
Did you make this recipe?
In my opinion you must have Barbecued Sweetcorn with Roasted Pepper. Honey and Sumac Salsa Dressing , on your next BBQ menu, because a Barbie isn’t a barbie without sweetcorn. Lightly chargrilled corn on the cob makes the perfect side dish for your BBQ Spread. Instead of having plainly roasted sweetcorn you can jazz up your corn on the cob with this Barbecued Sweetcorn with Roasted Pepper Salsa Dressing. Everything in the salsa gives the corn an extra kick, it is rich in flavour and colour without being overpowering!
Luckily our Bank Holiday Weekend was really sunny, the sun was out and shining down and it was time to crank up the barbie! And we enjoyed so many finger-licking and moreish BBQ dishes along with Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing.
More Red Pepper Recipes-> Carrot, Tomato and Red Pepper Smoothie | Red Pepper and Chilli Chutney for Cheese | Eggless Oats, Red pepper, Coriander and Pine Nut Biscotti | Red Chilli Pickle
Notes:- You can use red chilli powder or dried red chilli flakes if you can’t find paprika. Instead of Honey, you can use agave nectar, maple syrup or date syrup.
Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing
ingredients:
- 4 corn on the cob husks and tassels removed
- 2 pointed Red Pepper
- 3-4 tbsp. finely chopped fresh mint + 3-4 fresh leaves for garnishing
- 3 tbsp. extra virgin olive oil
- 3 tbsp. honey
- 1 tbsp. lime juice
- 1 tsp. sumac
- 1 tsp. paprika Powder
- Salt
instructions:
How to cook Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing
- Roast the red peppers on the barbecue.
- Keep the roasted red pepper in a bowl and cover it with the cling film for 10 minutes.
- Remove the charred skin and stalk of the red pepper, then finely chop.
- Place it in a bowl and add the finely chopped mint, honey, sumac, olive oil, paprika, lime juice and salt.
- Give it a good stir and leave it aside for later use.
- Now roast the sweetcorn on the barbecue and cut it with the sharp knife into discs.
- Add the sweetcorn discs in the red pepper salsa, and toss it until the sweetcorn is coated with the salsa properly.
- Serve the sweetcorn in a serving dish, garnish it with the few fresh mint leaves.
- Enjoy!
