Not Avocado on Toast

This Not Avocado on Toast is actually eco chef Tom Hunt's broad bean guacamole, coriander and chilli! Who needs avo on toast when you’ve got broad beans? When blended, they become creamy, unctuous and vivid green, just like avocado but with a fraction of the carbon footprint. Avocado on toast is perhaps the biggest brunch seller out there. It’s delicious, but the popularity of avocados has put a strain on the supply chain, impacting the countries of origin like Mexico and Kenya where the increased prices have made this staple food unaffordable to some local people. To improve your footprint, eat avos as a treat and try experimenting with different locally grown alternatives like this Broad bean guacamole. It’s made in just the same way as regular guacamole, but with broad beans instead. Blanched first, then blended with lime, coriander and olive oil. Enjoy!

Ingredients

  • 360g fresh or frozen broad beans – shelled weight
  • glug of extra virgin olive oil, plus extra to serve
  • 6 fresh coriander sprigs, leaves picked, stalks finely chopped
  • 1 unwaxed lime, zest and juice
  • ¼ red onion, finely diced
To serve:

4 slices of toast, a pinch of dried chilli flakes or some sliced red chilli, a light dusting of sumac, optional

Method

Blanch the whole broad beans in a large pan of boiling water for 3 minutes, then drain and refresh under cold running water.

Transfer the beans to a food processor, add the extra virgin olive oil, coriander stalks, half of the coriander leaves and the lime zest and juice and blitz to a smooth purée.

Season to taste with salt. Spread the guacamole generously onto the toast and dress with the remaining coriander leaves, some chilli, a dusting of sumac, if using, and a drizzle of olive oil.

 

Ingredients

  • 360g fresh or frozen broad beans – shelled weight
  • glug of extra virgin olive oil, plus extra to serve
  • 6 fresh coriander sprigs, leaves picked, stalks finely chopped
  • 1 unwaxed lime, zest and juice
  • ¼ red onion, finely diced
To serve:

4 slices of toast, a pinch of dried chilli flakes or some sliced red chilli, a light dusting of sumac, optional

Method

Blanch the whole broad beans in a large pan of boiling water for 3 minutes, then drain and refresh under cold running water.

Transfer the beans to a food processor, add the extra virgin olive oil, coriander stalks, half of the coriander leaves and the lime zest and juice and blitz to a smooth purée.

Season to taste with salt. Spread the guacamole generously onto the toast and dress with the remaining coriander leaves, some chilli, a dusting of sumac, if using, and a drizzle of olive oil.