Back in the 2010s, I fell head over heels for smashed avo on toast. But while one here and there does wonders for your health, it’s 2022 now and I need earth-friendly subs because eating them isn’t great for the planet. They’re water guzzlers, and the amount we’re eating is causing deforestation, biodiversity loss, and racking up thousands of food miles before they hit your plate.

To press pause on my weekly avocado haul, I’ve been looking a little closer to home for tasty toast toppers. With seasonal veg, sustainable fish and summer-inspired courgette baba ghanoush, I’ll be weaning myself off the stuff and switching up my lunch game while I’m at it. 

Pea & Broad Bean Mash

2 slices of sourdough toast

150g peas and broad beans

1 bunch of mint

½ tsp chilli flakes

1 garlic clove

1 lemon 

Crumbled feta cheese (for garnish)

Step 1 Blanch your peas and broad beans in a pot of simmering water. Remove from the heat and add to a food processor with the juice and zest of a lemon, mint, garlic clove and chilli flakes. Blitz until smooth (or a little less if you likey a chunkier mash).

Step 2 Top your sourdough with the mash, scatter with crumbled feta and tuck in. 

Beetroot & Sardines

2 slices of rye toast

2 cooked beetroots

1 bunch of dill

1 tin sardines

1 lemon

100ml crème fraîche 

Step 1 Slice the beetroots, finely chop the dill and zest the lemon. Mix the lot together.

Step 2 Spread two slices of rye toast with tangy creme fraiche and lay over your herby slices of beetroot. Top with sardines and finish with a squeeze of lemon juice.

Courgette baba ghanoush

2 slices of seeded toast 

1 lemon

1 tbsp tahini

1 tbsp harissa paste

1 garlic clove

2 tbsp olive oil

1 small bunch of parsley 

Step 1 Char the courgettes under the grill until the skins have darkened. Take them out of the oven and let them cold down.

Step 2 Once cool, scoop out the flesh and add it to a bowl with tahini, garlic, one tablespoon of olive oil, salt and pepper. Mash it all together until smooth. 

Step 3 In a separate bowl, mix your harissa paste with another tablespoon of olive oil. 

Step 4 Spread the courgette mixture on seeded toast and drizzle with your harissa oil. Scatter with chopped parsley and serve. 

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