Smashed Avocado Breakfast Ciabatta
with Greek Style Salad Cheese and Chilli Flakes | Serves 2 | 5 min prep
Load toasted ciabatta with smashed avocado, Greek style salad cheese and a sprinkling of chilli flakes for a speedy, tasty start to the morning.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
Greek Style Salad Cheese
a) If you don't have a toaster, preheat your grill to high.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl. Mash with a fork. Season with salt and pepper.
c) Halve the lime.
d) Season the avocado to taste with salt, pepper and a squeeze of lime juice. Mix well and set aside.
a) Halve the ciabatta.
b) Toast in your toaster until golden. Alternatively, grill on the top shelf until golden, 2-3 mins.
a) Pop the ciabatta halves onto 2 plates and evenly spread over the smashed avocado.
b) Crumble over the Greek style salad cheese and sprinkle over the chilli flakes (use less if you'd prefer things milder).
c) Either eat your ciabatta open or sandwich on the lids - it's up to you.