Serves 2
Ingredients
200g cherry tomatoes, halved
2 ripe avocados
1 lime, juiced, plus wedges to serve
4 thick slices sourdough
1 tablespoon (20g) Cheeki Beef Tallow
1/4 cup (20g) Cheeki Crunch
40g Danish feta
small handful coriander or mint leaves
salt flakes, extra virgin olive oil and chilli flakes, to serve
Toss the tomatoes with a pinch of salt and set aside for 5 minutes to draw out the juices.
Scoop the avocado into a bowl, add half the lime juice and a good pinch of salt, then smash with a fork. Leave it chunky.
Melt the tallow in a frying pan over medium-high heat and fry the sourdough on one side for 2 minutes or until golden and crisp.
Spread the avocado thickly over the toast. Top with the tomatoes and their juices, crumbled feta and herbs.
Finish with the remaining lime juice, a drizzle of olive oil, chilli flakes, salt flakes and a heavy scatter of Cheeki Crunch. Serve with lime wedges.
CHEEKI TIP: Crunch is doing bacon's job here for a fraction of the fat and none of the frying. Feeding a crowd? Put everything out in bowls, jar included, and let people build their own.