Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta
Ingredients
Yield: 6 Portions
Ingredients
Amount
Red onion, very thinly sliced, approximately ¼ onion
1 oz.
Garlic clove, finely minced
1 ea.
Rice vinegar, seasoned
2 Tbsp.
Salt
to taste
Pepper
to taste
Yield: 6 Portions
Ingredients
Amount
Cherry tomatoes
1 cup
Olive oil
2 Tbsp.
Salt
to taste
Pepper
to taste
Ingredients
Amount
Beans, canned, an assortment, rinsed, and drained
2 1/2 cup
Extra virgin olive oil
2 Tbsp.
Lemon juice
1 Tbsp.
Salt
to taste
Black pepper
Ingredients
Amount
Herb leaves, mixed, such as dill, basil, flat leaf parsley, chervil, chives
1 cup
Feta cheese, crumbled
1/2 cup
Salt
to taste
Aleppo pepper
to taste
Method
- Place the red onion and garlic in the seasoned rice vinegar and set aside for 15 minutes.
- Cut the cherry tomatoes in half lengthwise and toss with 2 tablespoons olive oil, salt and pepper.
- Preheat a non-stick pan over high heat. When very hot, toss in the tomatoes and allow them to sit for a few minutes. Toss as they begin to char and remove from the pan when they begin to collapse and have some charred edges. Set aside.
- Combine the drained mixed beans with the onion, garlic and all the juices in the bowl. Add 2 tablespoons olive oil, and lemon juice. This bean salad can be made several days in advance and refrigerated. It actually tastes better if made at least 1 hour before using.
To Serve:
- Gently fold in the mixed herb, charred tomatoes and feta cheese. Season to taste with salt and Aleppo pepper.
- Brush the slices of bread with olive oil and toast under a broiler, or grill in a grill pan on both sides.
- Crush ½ an avocado directly on each slice of toast.
- Spoon ⅙ of the bean salad on top of the avocado, sprinkling with more feta if desired.
- Serve immediately.
Recipe by Chef Barbara Alexander