Sometimes a fabulous meal needs only the simplest of ingredients and great bread, ripe meaty tomatoes and rich buttery avocados is a perfect example. Add slices of crispy grilled bacon for a meat-lover’s version.
Serves: 4
INGREDIENTS
1 long ciabatta loaf, halved
olive oil
1 clove garlic, peeled
2 avocados, peeled and sliced
sea salt and freshly ground pepper
assorted ripe tomatoes, sliced (I used Curious Croppers)
150 grams soft goat’s cheese or feta
Basil dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
½ teaspoon ground cumin
2 tablespoons finely chopped basil
METHOD
Preheat a barbecue or ridged grill.
Lightly brush the bread with oil and grill until golden and lightly charred on both sides. Rub the cut sides of the bread with the clove of garlic.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Place the slices of avocado on one half of the grilled bread and arrange the sliced tomatoes, slightly overlapping over the top. Spoon some of the dressing over the tomatoes along with sea salt and a grind of pepper. Spread the cheese over the second piece of ciabatta then sandwich together. Cut into wedges to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.