Kimchi & smashed avocado toast

Kimchi & smashed avocado toast

Tangy flavours and gochujang-spiced mayo give a Korean twist. 

5 out of 5 stars(1) Rate this recipe
VeganVegetarian
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 1 tsp Cooks’ Ingredients Gochujang Chilli Paste
  • ½ tsp lime juice
  • 2 tbsp vegan mayonnaise (or classic mayonnaise, if you prefer)
  • 1 avocado
  • ¼ x 25g pack coriander, leaves picked
  • 2 slice/s Jason's Sourdough White Ciabattin
  • 3 tbsp kimchi, drained
  • 1 salad onion, sliced
  • 1 tsp Cooks' Ingredients Black Sesame Seeds

Method

  1. In a small bowl, stir together the Gochujang Chilli Paste, lime juice and vegan mayonnaise; set aside. In a separate bowl, mash the avocado, then stir in the chopped coriander leaves and lime juice; season. Toast the slices of sourdough until golden. Spread the avocado mixture over both slices of toast and dot with the kimchi. Liberally drizzle over the chilli mayo, then scatter over the sliced salad onion and black sesame seeds.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,270kJ/ 545kcals

Fat

35g

Saturated Fat

5.2g

Carbohydrates

41g

Sugars

3.4g

Fibre

6.8g

Protein

11g

Salt

1.9g

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Overall rating (5/5)

5 out of 5 stars1 rating