This recipe is a great way to use up bits and pieces and my go-to when stuck for something to make. Super quick and easy, it’s perfect for brunch, lunch or a snack. Packed with fresh veg and bold flavours, you can add almost anything and you won’t go wrong. Feel free to experiment with the ingredients!
Spiced capsicum on avo toast (vegan)
Serves: 2
Prep time: 8 minutes
Cook time: 7 minutes
Total time: 15 minutes
Essential Ingredients:
4 slices of bread (I used my potato bread which went down a treat)
One small-medium capsicum
A quarter or half an onion (red is ideal, but brown is fine too)
2 cloves garlic
1 tsp cumin seeds
1/2 – 1 tsp smoked paprika
1 – 2 Tbsp extra virgin olive oil + extra to serve
1 small avocado
Salt and pepper
Optional Ingredients: (literally anything you want! e.g. mushroom, pork, tomatoes, edamame, spinach etc; below is just what I used)
1 tsp capers
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
Touch of soy sauce
1 small chilli
Spinkle of sesame seeds (to finish)
Instructions:
- Thinly slice the capsicum, onion, garlic and chilli.
- In a dry pan over medium-high heat, partially toast cumin seeds, pumpkin seeds and sunflower seeds. I added a touch of soy sauce after a couple of minutes, but salt would be just as good.
- Add one or two tablespoons of extra virgin olive oil to the pan and continue to fry the seeds for about 30 seconds, then add all other ingredients (capsicum, onion, garlic, chilli, capers. Add in one teaspoon of smoked paprika, a decent sprinkle of salt and pepper and give everything a good mix.
- In the meantime, toast the bread. When the toast is done, the veg will probably also be ready, so prep the avocado; slice, dice, mash – it’s up to you.
- When the bread is toasted, top with avocado and season lightly with salt and pepper. Take the veg off the heat and place straight on top.
- Finish with extra virgin olive oil and a sprinkle of sesame seeds.
Concluding remarks:
Roses are red
Violets are blue
This one tastes mean
And it’s good for you too.