A few years ago, while I was travelling in Tuscany, my friend had organised 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 flavour entirely… so deliciously sweet and tasty! And I just couldn’t get enough.
Anyway, I was recently thinking about avocado on toast with chilli 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 chilli flakes and paprika. It gives the avocado on toast a lovely layer of spicy yumminess, not to mention the bright splash of colour. 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 favourite furikake mix – with toasted mixed sesame seeds and herbs, but you can just add plain sesame seeds.
7-10 servings, 1 small jar