Jumping Stars Meal Plans
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Salmon, avocado toast
How to make
Blanch the broad beans in boiling water for 2-3 mins.
Drain and refresh under cold water, then squeeze to remove the outer skins (you can leave them on but the beans are more tender if double-podded).
Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl.
Mash until smooth.
Toast the sourdough slices.
Dollop the bean mash on top, then add the radishes and salmon.
Finish with the remaining lime juice and some black pepper.
Serve with watercress.
350g shelled broad beans
1 ripe avocado, stoned and peeled
1 red chilli, finely chopped
10g fresh coriander, chopped
1 lime, juiced
4 thick slices sourdough rye bloomer
6 radishes, thinly sliced
120g pack smoked salmon, sliced
watercress, to serve