Avocado and tomatoes salad

Avocado and tomatoes salad

ingredients:

• 4 plum or 12 cherry tomatoes
• olive oil
• 1 bunch of fresh basil
• 1 lemon
• 3 ripe avocados
• 4 slices of sourdough bread
• 150 g feta cheese
• 4 handfuls of rocket

method:

You can do this part the night before. Preheat the oven to 150ºC / gas 1. Halve and place the tomatoes cut-side up on a baking tray, season generously and drizzle with oil.

Roast slowly for 1½-2 hours, or until they are sticky and dried out. You can make batches of these and keep them in the fridge as they're good with pasta, salads, grilled meat - almost everything.

When you're ready for breakfast, pick the basil leaves, then pound in a pestle and mortar with a pinch of sea salt until you have a paste. Pour in a good splash of oil and squeeze in the juice of ½ lemon.

Halve your avocados and scoop out the flesh. Place in a bowl, squeeze in the other lemon half and season with salt and pepper. Gently mash with a fork to bring it all together.

Toast the bread, then divide between 4 plates and generously spread on the avocado and top with the tomatoes.

Top each serve with crumbled feta, a handful of rocket and a drizzle of basil oil.