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Breakfast 10 min Serves 1–2 Easy
Radish Microgreen Avocado Toast
Creamy avocado on sourdough with a peppery kick of radish microgreens — the peppery bite cuts the richness perfectly. Delhi's favourite café toast, made at home.
Ingredients
- 2 slices sourdough or multigrain bread
- 1 ripe avocado
- 1 tsp lemon juice
- Salt, black pepper and chilli flakes
- 1 tbsp pumpkin or sunflower seeds, toasted
- 1 tbsp crumbled feta or paneer
- A generous handful of radish microgreens
- Olive oil to finish
Method
- 1
Toast the bread until deeply golden and crisp.
- 2
Mash the avocado with lemon juice, salt and pepper — keep it chunky.
- 3
Pile the avocado onto the toast, then scatter seeds, feta and chilli flakes.
- 4
Crown with a tall handful of radish microgreens and a thread of olive oil.
Chef's tip
Add the radish greens after the toast is plated — their peppery flavour is brightest raw and cool.
Grown to order in Palam, Delhi
Harvested fresh for your kitchen — delivered in 6–8 days.