Favacado Toast

A seasonal riff on everyone’s favorite lite lunch that is extra delicious

One serving

One thick slice of rustic sourdough bread

One cup, approximately 4 ounces, peeled and blanched fava beans

1 small, ripe avocado

3 Tablespoons good olive oil

One lemon for zesting

A chunk of Parmesan Cheese

Young, green garlic if available

Chili flakes

Lots of flaky salt

Pour ample olive oil into a pan and grill a thick slab of rustic sourdough bread, flipping a few times so both sides are toasty. Sprinkle with sea salt.

Aggressively rub a clove of green garlic all over one side of the toast.

Pour blanched favas into a bowl and mash it up, no need to puree, just bang it up a bit. Douse with a generous pour of olive oil and a big sprinkling of sea salt.

Add the flesh of one ripe avocado and mash it all together.

Heap the Avocado blend onto the toast, finish with lemon zest, Parmesan cheese, chili flakes, sea salt and more olive oil.