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Avocado, toasted bread and vegetable salad

A hearty vegetarian lunch or starter.

Chicken, prosciutto and avocado fingers

Ingredients

  • 250g Italian bread (thickly sliced)
  • 2 ripe tomatoes
  • 3 cloves garlic (finely chopped)
  • ¹/3 cup extra virgin olive oil
  • salt
  • pepper
  • 1 large avocado
  • 2 Lebanese cucumbers (all cut into chunks)
  • 1 red and 1 yellow capsicum (cut into cubes),
  • 1 red onion (sliced)
  • 100g kalamata olives
  • 2 tbsp capers (drained).
  • 2 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil,
  • 2 tsp lemon juice
  • ¼ tsp chilli powder
  • 3 tbsp flat-leaf parsley leaves.

Method

Toast bread (thickly sliced) under a preheated hot grill until golden on both sides. Cut into 3cm cubes and place in a salad bowl. Squeeze juice and seeds of 2 ripe tomatoes over bread, then chop tomato flesh and add to bowl. Add garlic (finely chopped), 1/3 cup extra virgin olive oil, salt and pepper. Toss and set aside for 10 minutes.

Add 1 large avocado and 2 Lebanese cucumbers (all cut into chunks), 1 red and 1 yellow capsicum (cut into cubes), 1 red onion (sliced), kalamata olives and capers (drained).

Whisk 2 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 2 tsp lemon juice and ¼ tsp chilli powder in a bowl.

Pour over salad, toss and top with parsley. 

Course:
Lunch

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