Toast with avocado, tahini and sumac tomatoes
Organisation: The Australian Women’s Weekly’s Diabetes
Cooking time: 40 min
Serves: 2
Type of recipe: breakfast, vegetarian
Recipe
This Toast with Avocado, Tahini, and Sumac Tomatoes features roasted roma tomatoes seasoned with sumac, paired with creamy avocado and a tangy tahini-yogurt spread. Served on toasted wholegrain sourdough, this dish combines rich flavors and textures, perfect for a nutritious breakfast or light meal. You can also save extra sumac tomatoes for use in other recipes like pasta or salads.
Ingredients
- 3 medium roma (egg) tomatoes (225g), halved lengthways
- ½ teaspoon sumac
- cooking-oil spray
- ½ clove garlic, crushed
- ¼ cup (70g) low-fat plain yoghurt
- 1 tablespoon tahini (sesame seed paste)
- 1 teaspoon lemon juice
- ½ small avocado (100g)
- 2 slices wholegrain sourdough bread (120g), toasted
Method
1. Preheat oven to 180°C/350°F.
2. Grease and line a small oven tray with baking paper. Place tomato on tray, skin-side down; sprinkle sumac over cut surfaces, spray lightly with olive oil. Roast for 30 minutes or until tomato has collapsed slightly.
3. Place garlic, yoghurt, tahini and juice in a small bowl; whisk to combine.
4. Spread half the avocado thickly over each toast slice. Spoon tahini mixture over avocado and top with tomatoes.
Tips: We cut the sourdough into 1.5cm (¾-inch) slices. Cook extra sumac tomatoes and keep them in the fridge to have on hand and use as a delicious ingredient in pasta, salads and sandwiches. Store them in an airtight container for up to a week.
Nutrition information:
| Per serve (2) | |
| Energy | 1490kj |
| Fat - total | 17.4g |
| Fat - saturated | 3g |
| Carbohydrates | 33.5g |
| Protein | 12.2g |
| Sodium | 371mg |
| Fibre | 7.2g |
ACKNOWLEGEMENT:
All recipes from The Australian Women’s Weekly’s Diabetes, Bauer Books, $12.95.
Photographer Louise Lister
Stylist Vivian Walsh
Food preparation Sarah Hobbs, Cynthia Black
