A few years ago, while I was traveling in Tuscany, my friend had organized for us to do a vegetarian cooking class with two lovely Italian women in their home - and this turned out to be the best part of the trip. It was there that I roasted peppers for the first time, spreading some goat's cheese on crostini and then layering thin slices of red and yellow peppers with fresh herbs. I've never loved peppers - well they've always been one of those nondescript vegetables for me - but roasting them altered the flavor entirely... so deliciously sweet and tasty! And I just couldn't get enough.
Anyway, I was recently thinking about avocado on toast with chili flakes, which makes for a deliciously healthy breakfast but I often feel it could use a touch of something to liven it a bit, or maybe just to add a slight variation to this much-loved breakfast dish. And so it finally dawned on me - this roasted red pepper spread with chili flakes and paprika. It gives the avocado on toast a lovely layer of spicy yumminess, not to mention the bright splash of color. And you only need to spread a very thin layer of the sauce. I've used spelt bread here, but you can use any bread, and I've also used my favorite furikake mix - with toasted mixed sesame seeds and herbs, but you can just add plain sesame seeds.
7-10 servings, 1 small jar
2 red peppers
5 cherry tomatoes
¾ teaspoon chilli flakes
½ teaspoon paprika
¼ teaspoon Himalayan salt
1 tablespoon rapeseed or olive oil
Start by preheating the oven on Gas Mark 4. Cut the red peppers, discard the seeds and roughly coat them with some coconut or any oil. Roast the cherry tomatoes, tomato and red peppers in the oven for 30-45 minutes (at least 30 minutes). Now you can place the red peppers, tomatoes and the rest of the ingredients in a blender and blend until a smooth paste is formed. Taste and add salt or more chilli if needed. Spread on toast and add a few slices of avocado.