Ingredients
1 Ripe Shepard Avocado
2 Slices of Rustic Sourdough
1 Small Zucchini
125 g Buffalo Mozarella
1 tbsp Crispy Chilli Oil
½ Lemon, zest of
Extra Virgin Olive Oil, for brushing
Salt Flakes, to taste
Method
1
Toast the sourdough and brush lightly with olive oil.
2
Using a vegetable peeler or mandolin, shave the zucchini lengthways into ribbons.
3
Peel and halve the Shepard avocado, remove the stone and, using the peeler or mandolin, shave into ribbons
4
Tear the mozzarella and place over the toast.
5
Layer zucchini and avocado ribbons loosely over the mozzarella.
6
Season with lemon, and salt.
7
Finish with crispy chilli oil.
Ingredients
1 Ripe Shepard Avocado
2 Slices of Rustic Sourdough
1 Small Zucchini
125 g Buffalo Mozarella
1 tbsp Crispy Chilli Oil
½ Lemon, zest of
Extra Virgin Olive Oil, for brushing
Salt Flakes, to taste