I quartered the tomatoes (instead of half) for quicker roasting! Coat the cut tomatoes with olive oil, balsamic vinegar, salt and harissa, then roasted till tomatoes are caramelized and soften at the edges. The avocados were to be simply sliced and drizzled with walnut oil (which I do not have, so I used olive oil), and I did not used the avocado sliced, but I made a simple and rough guacamole instead. I made one slice of toast with the avocado and one without, with the juices of the roasted tomatoes drizzled over both!
Roasted tomatoes and avocado on toast
recipe from 'Fall ~ page 238 from
Diana Henry's a change of appetite, where healthy meets delicious!
My copy of Barbara O'Neal's The Garden of Happy Endings
arrived in the post today!
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown!