By: Steve - Community Member
Meal Type: Breakfast, Lunch
Cook time: 0 Minutes
This punchy topping recipe and image come from community member and Blake & Bull Baking Guide contributor @stevecooksmakesbakes -
"I do like smashed avocado (usually one that’s gone over a bit), with Aleppo* pepper flakes and (if there’s any needing to be used) blue cheese. Top tip - mix salt and lemon juice together before adding the avocado and other ingredients - that way it all gets savoury and tasty. Yum!"
- A couple of avocados, ripened at room temperature
- The juice of one lemon
- Some good salt, Himalayan is worth the money
- A grind of black pepper
- A sprinkling of Aleppo Pepper
- A crumbling of blue cheese
- Crunchy toast, lightly drizzled with a good olive oil
You may need...
- A bowl and fork for squishing
- A chopping board
- A juicer
Less of a method, more of a bung it all in, squish, mix and enjoy!
As Steve says, Add your lemon juice and salt, pepper, and chilli to a bowl and mix together into a dressing. Add your avocado fresh form it's skin, either scoop out in bits or crush with a fork. Break away bits from your cheese and place in the bowl. Adapt as you like, add salad leaves or small nuggets of bread, or use to top some fresh homemade toast!
*Aleppo peppers are a Middle Eastern & Mediterranean spice, also known as the Halaby Pepper, grown along the Silk Road in northern Syria, it gets it's name from the ancient city of Aleppo. A dark burgundy spice, it adds warmth and sunshine to your dish.