Sprinkle of Japanese Nanami Togarashi or chilli flakes
Basil and tomatoes (to serve)
This is really quick, first job is to put your toast on.
While that is going on squash the flesh of the avocado in a small bowl using a fork. You don’t want this to be too smooth, a bit of texture is more satisfying.
Mix the lemon juice into the avocado to stop it going brown.
As soon as the toast is ready give it a quick drizzle of olive oil and then spread over the avocado.
Lastly, sprinkle with the Nanami Togarash or chilli flakes, and serve with fresh tomatoes and basil
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