Coco-tahin spread on toast with avocado

Serves 1 | prep time 12 min


  • 4 tbsp tahin
  • 6 tbsp Abbot Kinney’s Coco Start
  • ½ lemon, juice
  • Extra virgin olive oil
  • ¼ red pepper, thinly sliced
  • 1 slice of bread
  • ½ avocado, sliced
  • Handful garden cress, to taste
  • Pinch of sea salt


  1. Mix together in a bowl, with a spoon: the tahin, Coco Start, lemon juice and a pinch of salt (this is the amount of spread for around 6 slices of bread).
  2. Put a small frying pan on the stove with some olive oil and fry the red pepper for 5 minutes.
  3. In the meantime, toast the bread.
  4. Bring all the elements together on a plate for the perfect breakfast or lunch toast and season with a pinch of salt.

vegan sandwich

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