‘Not-avo-mole’ On Toast
A more sustainable ‘Not-avo-mole on toast’: broad bean dip with heaps of coriander, lime, chilli & salt on sourdough toast.
We love this recipe & how versatile it is; it can be enjoyed for breakfast, as a lunch side or as a canape on ‘White Country True Loaf’ bruschettas if you’ve got friends coming round!
Ingredients (serves around 4):
- 400g can beans of your choice – we went for broadbeans as their texture is chunkier & more substantial.
- ½ lime
- A handful of coriander, roughly chopped
- ½ tsp salt
- ½ tsp black pepper
- Smoked paprika
- Fresh chilli
- 4 slices of Sourdough white country ‘true loaf’
Drain the can of beans & decant them into a blender, adding your lime, coriander, salt, pepper, paprika & chilli. Blitz until it forms a chunky paste & give it a taste, adjusting the amounts of lime, salt, pepper & chilli depending.
Toast your White Country slices & then load each slice up with the ‘not-avo mole’. We topped ours with some radishes, olive oil, more lime & a bit of tahini for extra flavour but this is entirely up to you!
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