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



Courgette Spaghetti with Caper & Avocado Pesto

Courgette Spaghetti with Caper & Avocado Pesto
Courgette Spaghetti with Caper & Avocado Pesto

Now I know it’s getting cold and all anyone wants to do is eat hot melty cheese but I feel and look like a fat spotty whale. I ate so much cheese last week, that I managed to give myself midnight cheese sweats. Sweats aside, I’m also very close to throwing all my clothes in a skip and replacing them with snazzy loose fitting tracksuits, because nothing I currently own fits me. Something must be done before I turn into Vicky Pollard.
I wish there was some sort of gadget that could turn vegetables into spaghetti, oh wait, there is. I’ve known about spiralizing for a while now having lived in Crouch End for some years (middle-class capital of London). “Oh little Timothy can’t eat wheat or gluten so I have to get our au pair to spiralize all his meals for him”… In case you don’t know what a spiralizer is, it’s a little kitchen gadget that turns vegetables into spaghetti, that is it, not exactly the wheel. Anyway, I got one sent to me at work so begrudgingly thought I’d try it. Not sure why I have such beef with spiralizing, perhaps I’ll ponder this whilst I spiralize my courgettes for this recipe.
Anyway, if you don’t feel wanky enough to spiralize your courgettes then simply substitute the courgette for actual spaghetti, will taste just as nice. Actually, it will probably taste better, pasta is way better than boring courgettes! Enjoy!

Courgette Spaghetti with Caper & Avocado Pesto
Serves 2 / takes 25 minutes / Vegan
Ingredients:

3 avocados
Juice 1 lime
50g Brazil nuts
Large handful of fresh mint leaves
12 chestnut mushrooms
5 heaped tsps of capers (drained)
2 large garlic clove crushed
1tbs olive oil
2 large courgettes
Large bunch of Roughly torn Basil leaves
Pomegranate seeds for dressing
Extra virgin olive oil to drizzle
Salt and pepper

Method:
1. Blitz the Brazil nuts in a food processor for a couple of minutes until they resemble crumbs. Add the 2 avocados, mint, the juice of the lime, salt and pepper and blend again until smooth. As its blending add a few tbs of water until you get the pesto consistency you want.  Put to one side.

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2. Fry the mushrooms, garlic and capers in a tbs of oil until soft in a large pot. Season well with salt and pepper and take off the heat. chop up the last avocado and mix it in with the mushrooms. Cover and put to one side.

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3. Spiralize the courgettes and pop them into salted boiling water for 3-4 minutes and drain. Mix the pesto in with the mushrooms and then gradually add the courgette pasta until all fully combined

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4. Finally, sprinkle with the torn basil and top with a small handful of pomegranate seeds. Season with salt and pepper and a drizzle of extra virgin olive oil and you’re good to go.

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If you’ve had a go at making my courgette spaghetti or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

Halloumi Salad with Honey & Mustard Dressing

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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, sandwiched between a couple of burnt bits of courgette and the odd tomato. Surely we can do better than that people. Disgraceful behaviour. 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 at 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’ll fry even more of it (forget the toast altogether) and just eat 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! Lets move on…

Halloumi Salad with Honey & Mustard Dressing
Serves 2 / Takes 10 minutes / V
Make it vegan: This salad is also lovely without the halloumi 
Half a packet of halloumi, thickly sliced
1 Avocado, Skinned and sliced
2 Medium tomatoes, cut into eighths
Quarter of a red onion, finely sliced
Half a red pepper, finely sliced
Chunk of cucumber (I like to peel mine into ribbons)
Half a bag of mixed leaves
Handful of black olives in brine, roughly chopped
Spray oil
Dressing:
1/2 Tbs of olive oil
1 Tbs of balsamic vinegar
1/2 tsp of dijon mustard
1/2 tsp of wholegrain mustard (I like to use both mustards but you don’t have to)
1/2 tsp of honey
Salt and pepper
Serve with a couple of tablespoons of houmous and a slice of sourdough (optional)

Method:
1. Start by chopping your salady bits and bobs and put them in a large bowl. Don’t forget to salt and pepper your tomatoes separately before you add them, it makes them taste incredible. Give it a good mix and put to one side.
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2. To make the dressing, pop all the ingredients in a jam jar, fasten the lid and give it a good vigorous shaking. Actually, my jam jar was dirty so I used a little jug and a spoon. Add to the salad and put to one side.
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3. Slice the halloumi, spray a frying pan with oil and put on a medium to high heat. Throw the halloumi in and keep a close eye on it. Once one side is brown, turn off the heat and turn them over. The pan will still be hot so they’ll continue ti brown but not burn. Once you’re satisfied with the colour of the cheese, chuck it straight into your salad bowl, mix and pour into bowls. Season, drizzle with a bit of olive oil and serve with houmous and sourdough.
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If you’ve had a go at making my salad or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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 / Takes 10 minutes / V🌶
1 Small garlic clove, peeled
2 Pieces of sourdough (obviously if you don’t have any sourdough it’s not the end of  the world, just use whatever you need to use up)
2 Eggs
Sweet chilli sauce
Salt and pepper

Method:
This is very basic so not going to go into too much detail… Start by toasting your sourdough and start frying your eggs. Shell your garlic clove and rub it over the toasted sourdough. Scoop out the avocado and squash it on top of each slice with a fork and season. Top with the fried eggs and and sprinkle with salt and pepper. Add a couple of puddles of sweet chilli sauce and bish bash bosh, you’re DONE!

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If you’ve had a go at making my birthday eggs or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com