About this Recipe
I usually love making meals – but sometimes I don’t enjoy making lunch – because I’m busy and don’t want to stop what I’m doing! This smoky peppers with avocado toast is one of my ‘go-to’ lunches when I need something speedy and nutritious. It only has a few ingredients but packs a lot of flavour. There are great textures too, from toasty bread to creamy avocado and soft peppers.
Yields 2 portions
- 2 large slices rye / wholemeal bread
- 1 avocado
- 2 peppers
- 3 spring onions
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground pepper
- Olive oil
A super nutritious lunch! Peppers are full of vitamin C – especially the red and orange ones. They also have a good helping of fibre, vit A and carotenoids. Avocados are full of heart and cholesterol healthy fat, fibre and vitamins. Mashing the avocado straight onto the toast also means you won’t miss adding butter to the bread.
Step by Step Instructions
Toast the bread. Meanwhile, deseed the peppers and slice them into thin strips. Top and tail the spring onion, then diagonally slice and halve the spring onions. (There’s a link here to my easy way to deseed a pepper).
Put the pepper and spring onion slices into a frying pan and add a drizzle of olive oil. Add the salt, pepper and smoked paprika. Fry until a little charred.
Halve and deseed the avocado. Mash half the avocado with a fork onto each slice of toast.
Once the peppers are soft and slightly charred, top some on each of the avocado toasts. (If you have too many – keep them aside for adding to another dish like a frittata or for adding to an omelet). Drizzle with olive oil and enjoy!