Previous month:
February 2013
Next month:
April 2013

Friday Food: The F.A.T.

I only knew The BLT, but now I am aware of The F.A.T: the Feta, Avocado and Tomato. It is delicious. Maybe if you are a kind of non-meat eater you could have this?? I didn't miss the bacon at all. It is meant to be for breakfast or brunch, but I just ate it for tea at 8-30pm. It still works.

Pretty much everything was local: the tomatoes and mint from the gardens in our street, the bread from the bakery at the corner, the onion and lemon from the local vegetable Shed. The avocado is Australian, but from The Mainland. Even the lemon infused extra virgin olive oil is a product of Australia. Oh and I had no dill, I used it all last week.

Honestly, you can make this in the time it takes to toast to cook. It's Jill Dupleix's recipe but the link keeps disappearing when I save it. The website's issue not Typepad. (Huzzah)


The F.A.T.  serves 2  (I made one)

  • 1 ripe avocado
  • 1 tbspn dill, chopped finely
  • 1 tbspn mint, chopped finely
  • salt and pepper
  • squeeze of lemon or lime juice
  • 100g feta cheese
  • 1/2 a red onion, finely sliced
  • 100g cherry tomatoes, quartered
  • 2 slices of sourdough bread
  • 1 tbspn extra virgin olive oil, and/or butter
  • 1 tbspn extra virgin olive oil

Assemble the ingredients. Halve the avocado, remove the pip and then chop a little, add almost all the feta, mint, a squeeze of lemon or lime juice and some salt and pepper. Mash together roughly. Pop the toast into the toaster then brush with olive oil or spread with butter.

Top the toast with the avocado mixture, and decorate with the rest of the mint. In another bowl mix the tomatoes, olive oil, red onion, salt and pepper. Pile onto the plate beside and slightly onto the toast. Top with any feta cheese remaining.

Eat. Love. Play it again!!!

PS I forgot to add the onion to the photo, so I used Ribbet's new eraser tool. Not too shabby!!