Avocado butter on toast with cherry tomato salsa

by Yotam Ottolenghi

Ingredients

2-3 very ripe avocados, flesh scooped out (you need about 250g in total)
80g unsalted butter, softened and cut into 2cm cubes
3 limes – finely grate the zest, then juice, to get 1½ tbsp of each
Salt and black pepper
10g tarragon leaves, finely chopped
10g dill, finely chopped
200g cherry tomatoes, cut into halves or quarters
2 tsp capers, rinsed and finely chopped
2 tbsp olive oil, plus extra to serve
4 slices sourdough bread
½ small garlic clove, peeled
¼ tsp cumin seeds, toasted and crushed

Directions

Put the avocado and butter in the small bowl of a food processor with half the lime zest, half the lime juice and half a teaspoon of salt (or use a stick blender). Blitz smooth, scraping down the sides of the bowl if need be, then transfer to a small bowl with two-thirds of the herbs. Fold in, then refrigerate for 10 minutes.

In a small bowl, mix the tomatoes, capers, remaining lime zest and juice, oil and a good grind of pepper, and set aside until needed.

Grill or toast the bread, then rub one side of each piece with the cut side of the half garlic clove. Leave the toast to cool down a little, then spread each slice with the avocado butter and top with salsa. Sprinkle on the cumin and remaining herbs, add a final grind of pepper and a drizzle of oil, and serve.

Love my Free Company veg box! The variety is fantastic and the quality is excellent. I really enjoy the suggestions on how to cook your veg.

— Morag

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