Smashed Avocado Toast With Feta & Roasted Chilli Corn
An Original Recipe by Not Quite Nigella
Serves 2, makes 4 toasts
Cooking time: 20 minutes
Preparation time: 5 minutes
- Garlic oil
- 1 cob corn, silks removed
- 1 long red chilli
- 4 slices of bread
- 1 ripe avocado
- 2 tablespoons sweet chilli sauce
- 4-8 small cubes of marinated feta
- Salt and pepper for seasoning
Step 1 - Heat the grill on high and brush the corn cob and chilli with the garlic oil. Roast for about 15 minutes turning from side to side. The chilli will be ready in less time than the corn. When done, slice the kernels from the cob and chop up the chillies. Toss with a teaspoon of garlic oil and a little salt and pepper.
Step 2 - Toast the bread under the grill. Mash the avocado with the sweet chilli sauce. When the bread is lightly toasted remove from the oven and brush with garlic oil. Divide the avocado into four portions on top of the bread. Top with a piece or two of feta and the roasted chilli corn.