400g avocado, diced
50g red onion, finely diced
12g coriander, chopped
1 green jalapeño pepper, finely chopped
50g olive oil
Zest and juice of 1 lime
10g sugar
6g salt
Few drops Tabasco
4 slices focaccia
50ml olive oil
1 peeled garlic clove
Few sprigs rosemary
Maldon salt & black pepper
200g cherry tomatoes, halved
50ml olive oil
Drizzle of 3-year balsamic
4g Maldon salt
4–6 turns black pepper
Lightly crush the avocado with a fork, then fold through the remaining ingredients.
Heat a grill pan, drizzle the focaccia with olive oil, season, and scatter with rosemary. Grill over medium heat until golden, then turn and repeat on the other side. Rub lightly with the garlic clove.
Season the cherry tomatoes with the above and allow to marinate briefly.
Spread the crushed avocado generously over the grilled focaccia, then spoon the marinated tomatoes on top. Serve immediately.
400g avocado, diced
50g red onion, finely diced
12g coriander, chopped
1 green jalapeño pepper, finely chopped
50g olive oil
Zest and juice of 1 lime
10g sugar
6g salt
Few drops Tabasco
4 slices focaccia
50ml olive oil
1 peeled garlic clove
Few sprigs rosemary
Maldon salt & black pepper
200g cherry tomatoes, halved
50ml olive oil
Drizzle of 3-year balsamic
4g Maldon salt
4–6 turns black pepper
Lightly crush the avocado with a fork, then fold through the remaining ingredients.
Heat a grill pan, drizzle the focaccia with olive oil, season, and scatter with rosemary. Grill over medium heat until golden, then turn and repeat on the other side. Rub lightly with the garlic clove.
Season the cherry tomatoes with the above and allow to marinate briefly.
Spread the crushed avocado generously over the grilled focaccia, then spoon the marinated tomatoes on top. Serve immediately.
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