Since finishing up with work and trying to figure out what I want to do with my life (also known as becoming a lady of leisure, navel gazing, soul searching…) this has become one of my favourite lunches. Because I just don’t have time to cook for hours… ahem…
I have been cooking out of Clotilde Dusoulier’s The French Market Cookbook for the past few weeks, as it has been nominated our first official cookbook to review for Dinerspot. Things (such as the review) haven’t quite gotten off the ground yet, but any excuse to cook is a good one for me. I made this recipe as a “quickie” when I was starving. I had thought beforehand it looked pretty uneventful, but it was simple and I had all the ingredients in the fridge. Luckily, I am currently having a radish and beetroot obsession – but thats another story. I was surprised how great the simple combination of flavours was, and have now made this several times with my own slight twist! It only takes as long as your toaster does to brown the toast.
- Good quality sourdough bread (I was very fortunate to have a sour dough loaf from Brickfields lying around for my first attempt)
- 1 large ripe avocado
- 4-5 radishes
- A lemon
- A pinch of cumin
- A pinch of salt and pepper
- A splash of tabasco or hot chilli sauce (not sweet)
- Put a few slices of bread in the toaster.
- In a bowl, spoon out the avocado flesh and mix with the juice of half of the lemon, the cumin, salt, pepper and hot sauce. Taste and add more lemon or salt as desired. As Clotilde mentions in her book “… it should be so zesty you have to resist eating the whole bowl with a spoon”.
- Thinly slide the radishes and sprinkle lightly with salt. Leave for a minute.
- Spread the avocado mixture onto the sourdough bread and top with the finely sliced radish.