Smashed avocado on toast is perhaps the most popular breakfast or brunch item out there, and as much as we love the mighty avo, it generally has a large carbon footprint. Don’t worry! You won’t miss it at all when you try this creamy, crushed edamame toast.
SERVES 2
INGREDIENTS
- 2 cups Edamame beans, fresh or frozen, shelled
- 1 tbsp Extra virgin olive oil, plus extra to serve
- 4 Fresh coriander sprigs, leaves picked,
stalks finely chopped - 1 Lemon, zest and juice
- 1 tbsp Coconut yoghurt
- 1 Pinch of ground cumin
- Salt and pepper, to taste
To serve
- 4 Slices of sourdough toast
- ½ Spring onion, finely diced
- 1 Pinch of dried chilli flakes
- Lemon wedge
METHOD
- Blanch the edamame in a pot of boiling water for 2 minutes, then strain and transfer into ice-cold water to prevent further cooking.
- Blend the edamame with the olive oil, half of the coriander leaves and all of the stalks, lemon juice and zest, yoghurt, and cumin to make a smooth puree. Then season to taste with sea salt and pepper.
- Serve the edamame on toasted sourdough and top it with the remaining coriander leaves, spring onion, and chilli flakes. Finish with a drizzle of olive oil and a squeeze of lemon.
Recipe by Jade Sarkhel & Anya Montague.
