Erin
Apr 9
Hungry for more? This recipes was featured in a podcast episode!
Upgrade your next meal with this avocado toast. The roasted tomatoes with sumac adds an extra tart flavour that balances perfectly with the creamy garlic & tahini yogourt spread.
4 roma tomatoes
1/2 tsp sumac
olive oil
1/2 clove garlic
1/4 cup plain greek yogourt
1 tbsp tahini paste
1 tsp lemon juice
1 avocado
4 slices sourdough bread, toasted
salt & pepper to taste
Pre-heat oven to 350F
Slice tomatoes in half and place cut side up on a baking sheet. Sprinkle with sumac and a pinch of salt. Drizzle with olive oil. Roast in pre-heated oven until softened, about 30min.
Peel and smash garlic clove in a mortar & pestle. Combine with yogourt, tahini and lemon juice in a small bowl and whisk together.
Spread avocado over the slices of toasted bread and sprinkle with salt and pepper. Add a spoonful of yogourt mix and top with two halves of roasted tomatoes.
If you've got salted lemons in your fridge, add them into the yogourt mix to your taste to give the spread some extra zing.
Roast up some extra tomatoes and keep them in the fridge in an airtight container for up to three days- then you have them easily available for when you want another slice!
This amazing recipe was adapted from The Australian Women's Weekly Eating Well Cookbook