Recipe by Chef Sanjana Patel, La Folie: Avocado Toast

As restaurants continue to exercise precaution and close to customers due to the coronavirus pandemic that is sweeping the globe, people are finding themselves with a lot more time on their hands at home. For those who are inclined to all things culinary, Chef Sanjana Patel and the team at La Folie have come to the rescue. Here is an easy, make-at-home recipe from La Folie, that you can whip up in a jiffy at home. 

Avocado Toast Recipe. 

Coriander pesto

Ingredients:

Coriander: 200 g 

Roasted cashew nut: 50 g 

Parmesan: 50 g

Olive oil:100 ml 

Salt: to taste 

Lime juice: 15 g

Method:

Place all the ingredients in a mixer grinder and blend till you achieve a pesto-like consistency. Keep it in a cold place and store for service.

Assembly and Garnish

Ingredients:

Coriander pesto: 30 g

Avocado: 60 g

Lemon: 2 nos  

Mixed seeds: 4 g 

Alfa alfa: 3 g

Sourdough Bread, sliced

Method:

Toast the sourdough bread.

In a bowl mash the avocado and add salt, pepper and lemon juice and mix well.

Spread the coriander pesto on a slice of toasted bread and place the avocado mixture on top of it.

Garnish with mix seeds, alfa-alfa and a sprig of coriander. Voila!

About La Folie: Since its inception in 2014, La Folie has championed the magnificence of real chocolate in its art of modern European pastry and chocolate-making. Over the years, Chef Sanjana and her team of artisans have combined delectable Grand Cru chocolate from across the globe with French savoir-faire.The result is a smorgasbord of signature and redefined classical creations exploding with flavours, tantalising textures and rare ingredients that a chocoholic can only dream of.  

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