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Loaded Kumera Toast

Swapping out bread for sweet potato gives this toast a big point of difference. Plant-based food consumption is on the rise, and this healthy option gives gluten the flick in favour of all-veggie goodness.

Loaded Kumera Toast – Recipe

Method

Whole sweet potatoes 1.8 kg
Oil, for brushing
Heirloom tomatoes 1 kg
Avocadoes 1.8 kg
KNORR Garde d'Or Hollandaise Sauce 1 L 400 g

KNORR Garde d'Or Hollandaise Sauce 1 L

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Feta, crumbled 200 g
KNORR Italian Glaze with Balsamic 500 g 150 g

KNORR Italian Glaze with Balsamic 500 g

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Extra virgin olive oil, to serve
Cracked black pepper, to serve
Micro herbs, to serve

Method
- Cut sweet potato into long slices, about 2.5cm thick. Brush with oil and bake until tender. Cool.
- Meanwhile roughly chop tomatoes and remove flesh from avocadoes.
- Top slices of baked sweet potato with chopped tomatoes, salt, cracked black pepper, and a drizzle of Knorr Garde d’Or Hollandaise Sauce.
- Top once more with avocado, feta, salt, cracked black pepper, and Knorr Italian Glaze with Balsamic.
- Drizzle extra virgin olive oil and garnish with a sprinkle of micro herbs to serve.
NOTE: For best results, use large sweet potatoes that can be cut into slices, similar in shape to slices of rustic bread normally used for bruschetta.