This week I am trying to focus on quick, easy recipes that anyone can make and enjoy in 10-15 minutes as I am back at work and still eating alone. Vegans get hungry easily and a good breakfast is essential. I often eat hummus or avocado on toast in the morning. I got the idea of avocado on toast as a breakfast dish in Chiang Mai, Thailand where there are some great veggie cafés. Served with a banana and coconut smoothie it provided a great start to the day.

I have used tahina for extra flavour and protein here but pesto also works well as a layer under the avocado. It is also delicious topped with slices of tomato or sprinkled with sesame seeds or linseeds or indeed chopped walnuts.

Serves 1
Total preparation time 5-7 minutes

Ingredients
2 slices of rye or wholewheat toast
Half an avocado
A squeeze of lemon juice
4 teaspoons of tahina
Chopped fresh basil to garnish
Salt and pepper to taste

Spread the toast with the tahina. Mash the avocado with a fork and add the lemon juice and season. Spread onto the toast. Garnish with basil leaves.