My avocado on toast

My Avocado on Toast

I’m not going to tell you how to make avocado on toast but I am going to tell you my current favourite breakfast combo. I make this most Saturday mornings for me and Jamie, I love it and I think he likes it – he could always make his own breakfast but that has literally never happened.

Rub a piece of toast with a raw garlic clove and top with half a smashed avocado seasoned with salt and pepper. Sprinkle with smoked paprika, pumpkin seeds and a good drizzle of Pomora extra virgin olive oil. Top with two rashers of vegetarian bacon – I rarely eat meat substitutes but I do like veggie bacon every now and again. Finish with a fried egg (I like the gorgeous orange yolked Clarence Court eggs) and enjoy your weekend… I know it’s Monday but we can dream.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian

Halloumi salad with honey & mustard dressing


Oh you’re vegetarian? That must mean you love halloumi… Well actually yes, yes it does but that being said, I’m not a huge fan of eating it off a stick or sandwiched between a couple of burnt bits of courgette. Surely we can do better than that? Actually, while we’re on the subject, I just want to say that I think grilled vegetables are horrible! There I said it. So you can take your tasteless vegetable stacks and your boring vegetable skewers and throw them to the monkeys of London Zoo.
Anyway, my favourite way to eat halloumi is straight from a hot pan into a cold salad, the salad helps cut through the saltiness of the cheese making it dangerously moreish. I’ve been known to shamelessly eat an entire packet in one day. It always starts off in a salad but later I’ll fry it and put it on toast. Then I will fry even more of it, forget the toast altogether and just eat it by itself, alone, in a dark room like some sort of giant mouse woman.
Oh and I hate monkeys, so not sure why I mentioned them earlier, they don’t deserve any air time… Look, I just don’t like their little human hands okay? Let’s move on…

Halloumi salad with honey & mustard dressing
Serves 2 / Hands on time 10 mins / Total time 10 min / 
You’ll need:
Non-stick frying pan
1 avocado, peeled and sliced
2 medium tomatoes, cut into eighths
¼ red onion, peeled and finely sliced
½ red pepper, de-seeded and diced
Chunk of cucumber, peeled into ribbons
½ bag of mixed leaves
Handful of black olives in brine, roughly chopped
100-150g halloumi, thickly sliced
½ tbs of extra virgin olive oil
1 tbs of balsamic vinegar
½ tsp of dijon mustard or wholegrain mustard
½ tsp runny honey
Pita bread and humous to serve (optional)
Extra virgin olive oil to serve (optional)

1. Chop the vegetables and place in a large bowl. Season well with salt and pepper and mix in the salad leaves. Put to one side.
2. To make the dressing, mix all the ingredients in a bowl until combined and pour directly over the salad. Give it a good toss.
3. Finally, fry the halloumi slices in a large non-stick pan until golden on both sides. Divide the salad into bowls, top with the halloumi slices and serve with humous, pita bread and a drizzle of extra virgin olive oil.


f you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian


Birthday avocado & eggs on toast with sweet chilli sauce

Birthday Avocado & Eggs On Toast with Chilli Sauce
Birthday Avocado & Eggs On Toast with Chilli Sauce

It’s my 31st birthday today, yippee hooray!… Although I don’t feel as fresh as I perhaps hoped I would, managed to drink a tad too much Prosecco last night at Mahiki. Have woken up to some very unflattering pictures of myself on Facebook. In one of them I’m sprawled over my poor friend Rachel, drinking out of a giant cocktail treasure chest through a very long straw. Classy.
Anyway, it was fun so who cares. This is my favourite hangover breakfast (so end up eating it most weekends). It’s super quick, super easy and super tasty. I tend to always have some sliced sourdough in the freezer for hangover emergencies such as this one, I suggest you start doing the same. It also helps that I live with an avocado addict so I always have the bits I need to make this.

Birthday avocado & eggs on toast with sweet chilli sauce
Serves 1 / Hands on time 10 mins / Total time 10 mins /  V🌶
You’ll need: A small frying pan
1 small garlic clove, peeled
2 slices sourdough or bread of choice
1 tsp rapeseed oil
2 eggs
1 avocado, flesh scooped out
Chilli flakes to serve (optional)
Sweet chilli sauce

1. Put a small frying pan over a medium to high heat with a tsp of oil. Meanwhile peel the garlic clove and toast the bread. Once the oil is hot, crack in the eggs and fry until the whites are set and the yolks are soft –  I often cook mine with a lid on to ensure a set white but be careful not to over-cook the yolks.
2. Rub each slice of toast with the raw garlic clove and smash the avocado on top. Finish with  the fried eggs and serve with chilli sauce and a sprinkle of chilli flakes.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

– Vegetarian.    Df – Dairy free