Not avocado on toast

Not avocado on toast

Swap avocado for broad beans in this seasonal twist on a brunch favourite

  • Feeds 4Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    830kj 197kcal
  • Fat
    Low 6%
  • Saturates
    Low 3%
  • Sugar
    Low 3%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 29g

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  • 4 slices of toast
  • ½ red onion, finely diced
  • Sliced red chilli or a pinch of dried chilli flakes, to serve
  • Pinch of sumac (optional)

For the guacamole

  • 360g fresh or frozen broad beans
  • 1 tbsp Co-op extra virgin olive oil, plus extra to serve
  • 6 coriander sprigs, leaves whole,stalks finely chopped
  • Zest and juice of 1 lime


  1. Start with the guacamole: blanch the beans in a large pan of boiling water for 3 mins, then drain and refresh under cold running water
  2. Transfer to a food processor, add the oil, half the coriander leaves, the stalks, and the lime zest and juice, then blitz to a smooth purée
  3. Season
  4. Spread the guacamole generously on the toast and top with the remaining coriander leaves, the red onion, chilli, a dusting of sumac, if you like, and a drizzle of olive oil

This recipe is from Eating for Pleasure, People & Planet by Tom Hunt (Kyle Books). Photography by Jenny Zarins.

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