Speedy brunch: avocado, tomato & mushrooms on sourdough

This was a lovely weekend brunch that I made today with basically what was left in my fridge - add an egg, fried tofu cubes or feta depending on how hungry you are.

Ingredients

• 1-2 slices toasted sourdough

• 6 cherry tomatoes

• 3-4 mushrooms, sliced

• ½ small clove garlic, grated

• ½ avocado, mashed

• Squeeze of lemon

• Pinch of cayenne

• Small handful of toasted pumpkin seeds

• Salt & pepper

Method

• Mash the avocado with the lemon juice, cayenne and season.

• Fry the tomatoes and mushrooms in a hot pan with a little olive or rapeseed oil until softened and browned, turn down the heat then add the garlic for a couple of minutes, set aside.

• Toast the sourdough half way through cooking the veggies.

• Assemble: toast + avocado + tomato & mushrooms + pumpkin seeds + extra squeeze of lemon