todays lunch was grabbed on the go, made on my way out the door and absolutely delicious.
my fridge is looking a little bare at the moment; my flatmate has been away for the past 2 weeks and as a result i’ve been going out a lot, neglecting my bi-weekly shop in favour of meatliquor, mishkins and duck soup. there was also a little incident with the fridge door on saturday, which left most of it’s contents hanging out limply in pools of water.
i did however manage to acquire some avocados from work the other day, and had been saving them for a trial run of a recipe from the Wahaca cookbook, but desperate times call for desperate actions, and when hunger struck today, i knew i’d have to forgo the planned Mexican feast and use them right away.
but, what to put them with? after foraging for 5 minutes i went for toast, some sliced spring onions (along with the avocados, one of the few vegetables to evade the fridge downpour), a good pinch of sea salt and, to make up for missing my Mexican fix later on in the week, i sprinkled some Wahaca chipotle sauce on top. So really, I managed to include both Mexico AND Wahaca into my lunch without even trying. i totally won!
it’s such a simple lunch and is a breeze to put together; it takes 5 minutes, tops. the best part is that you could add pretty much anything to the avocado once it’s mashed onto the toast; red onions, chilli flakes, chopped tomatoes, chilli sauce, extra virgin olive oil, pepper………
simple wins every time, and this is the definition of simple.
kitschentales 