Avocados and butter - literally two of my favourite things! This recipe from Ottolenghi is so simple and so delicious and, the perfect way to use up those ripe avocados at the end of the month
2-3 very ripe avocados, flesh scooped out (you need about 250g in total)
80g unsalted butter, softened and cut into 2cm cubes
3 limes – finely grate the zest, then juice, to get 1½ tbsp of each
Salt and black pepper
10g tarragon leaves, finely chopped
10g dill, finely chopped
200g cherry tomatoes, cut into halves or quarters
2 tsp capers, rinsed and finely chopped
2 tbsp olive oil, plus extra to serve
4 slices sourdough bread
½ small garlic clove, peeled
¼ tsp cumin seeds, toasted and crushed
Blitz up the avocado, butter, half the lime zest and juice and salt and pepper in a blender or food processor - don't skimp on the blitzing, you want your avocado butter to be really smooth! Fold in just over half of the herbs and transfer to small bowl (or don't) and pop it in the fridge for 10min.
*Tip: You want your butter to be really soft but not to seperate. We recommend leaving your butter out at room temperature for 2-3 hours prior to blitzing.
Mix the tomatoes, capers, remaining lime zest and juice, oil, salt and pepper. Pop it in the fridge (or don't).
Toast your sourdough, then rub one side of each piece with the cut side of the half garlic clove. Spread each slice with the avocado butter and top with salsa. Sprinkle on the cumin and remaining herbs, add salt, pepper and oil to taste!
If tarragon and dill don't take your fancy, sub in any herb you like! Other wonderful additions not included in this recipe: poppy seeds, sesame seeds, toasted pine nuts, dukkah - really anything you like.
This recipe is an adaptation of the "avocado butter on toast with tomato salsa" recipe featured on The Guardian