Smashed Avocado Recipe

Preheat and toast

Preheat a grill pan or skillet over medium-high heat. Brush both sides of 4 slices charcoal sourdough with 2 tbs extra-virgin olive oil. Toast the slices 1–2 minutes per side (or until golden and slightly crisp) in the pan, pressing down briefly to ensure even contact. Transfer to a plate and sprinkle each slice lightly with a pinch of sea salt (total ~1 tsp distributed).

Prepare avocados

Halve, pit and scoop the flesh from 2 ripe avocados into a medium bowl. Immediately add 1 tbs fresh lemon juice to prevent browning and to brighten flavor.

Mix and season

Using a fork or potato masher, gently smash the avocado to a chunky consistency (some larger pieces should remain). Fold in 2 tbs finely diced red onion, 1 tbs finely chopped parsley or coriander (if using), 0.5 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning; add a touch more lemon if desired.

Whip the yogurt

Place 3 tbs full-fat Greek yogurt in a small bowl. Add 1 tsp milk or water and whip briskly with a spoon or small whisk until smooth and slightly airy. This creates a spreadable, cloud-like yogurt layer.

Assemble: spread about 3/4 tbs of the whipped yogurt onto each toasted charcoal sourdough slice in an even thin layer (reserving a small amount for garnish if desired). Spoon an even portion of the smashed avocado onto each slice, spreading gently but leaving some texture.

Finish and serve: sprinkle each assembled slice with a generous pinch (about 1/4 tsp per slice; total 1 tsp) of Aleppo chilli flakes, drizzle the remaining 1 tsp extra-virgin olive oil over the toasts, and scatter microgreens or small herb sprigs if using. Serve immediately so the toast remains crisp.