Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.

Today, Carrie Salomon invites you to make a recipe at home from her book "Don't throw more!"

published by La Martinière: an avocado toast.

Ingredients (for 4 toasts):

  • 1/2 avocado

  • 175 g frozen peas

  • 1 teaspoon of salt

  • 1/2 teaspoon of Espelette pepper

  • 1 tablespoon of lemon juice

  • 1 scallion

  • 1/4 of Pak choi

  • 4 slices of country bread

  • Olive oil

  • Salt flower

  • 1 tablespoon of Dukkah or Za'tar (available in exotic grocery stores)

Preparation (10 minutes):

1. Defrost the peas without cooking them.

Add in the bowl of a food processor (or failing that, mash with a fork) the peas, avocado, salt, Espelette pepper, lemon juice.

Mix in pulsation so that the mixture holds with the presence of small pieces.

2. Slice the onion.

Cut the Pak choi into pieces.

Lightly toast the bread, spread the avocado and peas mixture over it, then drizzle with olive oil.

Sprinkle with scallion, Pak choi and season with fleur de sel and dukkah or za'tar.

Enjoy right away.

Tip: to make your own Za'tar


  • 125 g of pumpkin seeds

  • 25 g almonds

  • 3 teaspoons of coriander seeds

  • 1 teaspoon of fennel seeds

  • 1 teaspoon of dry oregano

  • 1 teaspoon of dry thyme

  • 2 teaspoons of sugar

  • 1 teaspoon of salt

  • 100 g of sesame seeds


1. Heat the oven to 180 ° C.

2. Spread the squash seeds, almonds, coriander seeds and fennel on a baking sheet.

Bake for 8 min.

3. Let cool then pour into a food processor and mix roughly with oregano, thyme, sugar and salt.

4. Lightly toast the sesame seeds in a pan for 3 minutes.

5. Mix with the rest.

Pour into an airtight container and keep dry.