Wholly Cheesy Guacamole
Having spent a lot of my time in South America with some wonderful Mexicans, I've had my fair share of gorgeous Guac over the years. This version incorporates protein to elevate this well known side to the centre of the plate. This recipe is gluten free, vegetarian, and dangerously moreish.
The perfect breakfast- not too light, not too heavy, this treat will have you filled up past lunch time! I love serving this with a little breakfast hash on toasted Ezekiel bread with an egg.
Ingredients (serves 2)
1 large or 2 small Haas avocados- these should be slightly squishy (ripe)
2 spring onions (green onions)
1 tbsp lime juice
Around 10 cherry tomatoes- I like to use the multicoloured ones when I can, the breadth of colour is almost autumnal
a splash of EVOO
garlic salt
1-2oz Feta cheese
Method
Slice the avocado(s) in half, remove the stone(s) and scoop the flesh into a bowl, lightly mash with the EVOO and lime juice (there should still be some chunks). Slice the tomatoes- I slice them in half, then half again, and finely chop the onione and add to the bowl, mix gently. Crumble in the feta, add the salt and any other spices of your choosing, then mix again. Serve on toast or with crackers or tortilla chips.
If you have some handy, add some finely chopped basil leaves for a delicious twise!