April 24 - Lowveld

Compiled by: Kym Argo
Avocado toast with microgreens,
pistachios, and parmesan
The true origins of avocado toast may
never be ascertained, but the nowubiquitous
breakfast favourite appears to
have started in Australia in 1993 when a
Sydney chef put it on his menu. However,
Southern Californians who grew up in
the 1950s can attest to it being a part of
their food world long before its global
popularity. Today, the toast has gone
well beyond the basic crushed avocado,
salt, and pepper to just about anything a
cook fancies. Pistachios, for one, make an
excellent topping: colourful, flavourful, and
crunchy. Some salty cheese and a sprinkle
of microgreens are added here, but the
only real limit is the creator’s imagination.
You’ll need: 2 slices whole-grain bread;
1 avocado; 1/4 tsp fine sea salt; 1/4 tsp
freshly ground black pepper; 1/2 cup
(15 g) microgreens; 1/3 cup (45 g)
pistachios, coarsely chopped; 1/2 cup
(55 g) shaved Parmesan cheese
To make: Toast the bread slices in a toaster
or toaster oven, then place each slice
on a plate.
With a sharp knife, cut the avocado in
half. Carefully remove the pit, prying
it away with the tip of the knife. With
each avocado half still in its skin, cut it
lengthwise into slices 12mm thick, being
careful not to pierce the skin. Slide the
knife between the flesh and the skin of
an avocado half to remove the slices and
arrange slices on a piece of toast. Repeat
with the remaining avocado half, topping
the second piece of toast.
Sprinkle the avocado with the salt and
pepper, followed by the microgreens and
pistachios. Top with the cheese and serve.
Variations:
• Mashed avocado, pomegranate
arils (seeds), crumbled feta cheese,
chopped pistachios
• Mashed avocado, smoked salmon slices,
capers, goat cheese, fresh dill sprigs,
chopped pistachios
• Cubed avocado, chopped hardcooked
egg, bay shrimp, radish slices,
chopped pistachios
• Cubed avocado, cherry tomato halves,
crisp bacon crumbles or slices, fresh
marjoram leaves, chopped pistachios
• Sliced avocado, tomato slices,
burrata cheese, fresh basil leaves,
chopped pistachios
avo
&
pistachio
advertorial
Pistachio - Savory and Sweet
Recipes Inspired by World
Cuisines by Barbara Bryant
and Georgeanne Brennan is
a celebration of the striking
flavour of the this jewel of nuts
- with inspiration from Turkey,
Iran, Afghanistan and North
Africa to Italy, Greece, Spain
and France. From simple grilled
asparagus with sieved egg
and pistachio oil vinaigrette, to
lime cheesecake with pistachio
crust, it’s dish after dish after
dish with pistachios taking
centre stage. Abrams, R755