Remember in the early noughties when various flavours of hummus were all the rage? Carmalised onion? YES! Roasted red pepper? HELL YES! We couldn’t buy or consume them fast enough. Well, ladies and gents, that wave has come around again, but this time we’ll be tinkering with our millennial-obsessed avocado toast (or avo toast as the kids say).
Here in the UK, we are winding down the school year, and when I say winding down I basically mean holding on by a thread. We are tired. We are hot. We are done with fighting about uniforms and finding shoes. We are at that stage of the school year where we should basically live at the school with all of the various shows, events, and activities that invite parents to ‘join in the fun’. So all things food-related need to be short and sweet when it comes to time spent in the kitchen because we are just tapped out.
Here’s one idea; less of a recipe per se and more of a suggestion. Let’s get creative with the avo toast (see how hip I am?)! Just one major ingredient addition and a few seasonings later and we’ve got a totally different taste. Perfect for slapping on toast or crispbread and calling it good – whilst still ticking off several nutritional boxes. I think we’ve earned an ice cream for dessert with this one.
Roasted Red Pepper Avocado Toast
serves 2, generously
1 roasted red pepper (you can do this yourself or just buy a jarred version like this)
1 teaspoon paprika (I used this more for colour than for taste, feel free to omit)
1 pinch smoked sea salt or sea salt
small squeeze of lemon + zest if desired
fried onions (like these) to garnish
toast or flatbread of your choice
In a blender or food processor whiz together roasted red pepper, avocado, paprika, salt and lemon juice until well combined. I left mine a little chunky here but smooth is also delicious, especially if you or your children have textural issues when it comes to new foods (you get me, parents. I know you do).
Pop a piece of your favourite bread in the toaster, then spread your roasted pepper avo on thick. Garnish with with lemon zest, a further squeeze of lemon juice and a handful of fried onions if desired.