Ingredients – serves 2

1 avocado

Juice of half a lime

2 slices of wholemeal toast

Pinch of Urfa Chilli Flakes/Black Pepper

2 tbsp Miso Butter

Pinch of Nori Salt

For Miso Butter:

2 tbsp room temperature butter

2 tbsp Shiro Miso

For Nori Salt:

1 sheet of Nori Seaweed

1 tbsp coarse rock or sea salt

Miso Butter:

1. Soften the butter with a fork and stir in the Miso until well blended

Nori Salt:

1. Hold the sheet of Nori seaweed over a very low gas flame – don’t get to close otherwise it will burn the Nori; until you see the colour change slightly.
2. Chop the toasted seaweed roughly on a board and then grind in a spice mill with salt or using a pestle and mortar.

Avocado Toast:

1. Peel, de-stone and chop up the avocado before mashing it in a bowl with the lime juice.
2. Toast the bread and spread with a generous layer of Miso butter.
3. Top with the mashed avocado and sprinkle with Urfa chilli or black pepper and a good pinch of Nori salt.