Think of this as being like an avocado panzanella and serve it with lunch or dinner rather than for breakfast.
4 very thick slices sourdough (about 4cm each)
½ cup extra virgin olive oil,plus extra for drizzling
1 cup mixed cherry tomatoes,halved
salt and pepper,to season
2 ripe avocados,seed removed,peeled and cut into wedges
½ red onion,thinly sliced
¼ tsp smoked paprika
¼ tsp chilli flakes
lime wedges,to serve
Heat a barbecue grill or grill pan over high heat and grill the sourdough until lightly charred on both sides. Tear the charred bread into large chunks and drizzle generously with olive oil.
While the bread is charring,place the tomatoes in a large bowl,then season well with salt and freshly ground black pepper. Add ½ cup olive oil and toss the bread and tomatoes together. Arrange on a plate with the avocado wedges and onion,alternating the ingredients so that the salad is combined without being tossed together. Scatter with smoked paprika and chilli and serve with lime wedges,all drizzled with extra olive oil.
Adam’s tip: Not every salad requires an elaborate dressing. A few good lugs of olive oil and a bit of acidity from vinegar or citrus is often all you need.
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