A beautiful summery light lunch that is great for al fresco dining. With a lovely side salad, it really does tick a lot of boxes.
Serves - 1
- Half a red pepper – cut into chunks
- Half a red onion – thickly sliced
- For the guacamole:
- 1 large very ripe avocado
- 1 clove of garlic – finely chopped
- 1 small green chilli – finely chopped
- 1 tablespoon of extra virgin olive oil
- Juice of half a lime
- Salt and pepper to taste
- 2 slices of multigrain granary bread – toasted
- Place the chopped peppers and onions into a small roasting tin. Drizzle with olive oil and a pinch of salt and mix well. Place into a hot oven (gas 9/200) for about 15-20 minutes, until the vegetables are soft and the onion is beginning to caramelise slightly at the edges.
- Make the guacamole by scooping the flesh of the avocado into a food processor, along with the chopped garlic, chilli, olive oil, and lime juice, and salt and pepper to taste. Blend on high power to create a smooth creamy guacamole.
- Cut the toast in half width ways. Place the slices of toast side by side on a plate, scoop on a generous helping of guacamole on each slice, and then cover with the roasted vegetables.