Avocado cream on five-grain toast with chermoula and radishes

Everyone's favourite breakfast is taken to tasty new heights with this avocado on toast recipe. Lush avocado cream, spice-packed chermoula and fresh radishes come together to create this posh toast

By Tracey Sunderland
  • 15 mins preparation
  • Serves 2
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  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 small green chilli, sliced
  • 1 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1/2 cup parsley
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/3 cup extra virgin olive oil
Avocado toast
  • 1/2 large avocado
  • 1-2 tbsp lemon juice
  • 4 slice five-grain bread or dense seeded bread, toasted
  • 2 handfuls baby beet leaves or salad leaves
  • a few radishes, sliced
  • lemon zest, finely grated


  • 1
    Toast spices in a small, dry pan over medium heat for a few minutes until aromatic, shaking pan once or twice. Add to a high-speed blender.
  • 2
    Add the remaining chermoula ingredients to the blender and blitz until a thick sauce consistency is reached. Transfer to a jar or small jug to serve.
  • 3
    Scoop avocado into a small bowl, add lemon juice and salt to taste, and mash well with a fork until light and creamy.
  • 4
    To serve, spread toast with avocado cream, cover with a few beet leaves and add slices of radish. Drizzle over chermoula and sprinkle with a little lemon zest.

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