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Avocado on Pide with Preserved Lemon & Bacon

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26 July 2016 BY Julie Biuso
SERVES: 3 or more

Avocado & bacon on pide

Avocado and bacon is always a winner but adding squeeze of lemon or lime and a dollop or two of hot sauce or salsa makes it even tastier.

Ingredients
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2-3 wedges of preserved lemon 6-12 rashers of middle bacon 1 loaf pide bread 2 just-ripe avocados 1-2 limes or lemons Flaky sea salt Freshly ground coriander, cumin seeds or dukkah for sprinkling, optional 12 cherry tomatoes, halved Sriracha sauce (I love Culley’s!) Fresh sprigs of coriander

Method
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You can make this for as many people as you like. A regular pide cut into 3 pieces, and each piece split through the middle, makes 6 slices. Allow ½ an avocado, 3-4 cherry tomatoes, a couple of rashers of bacon and 2 slices of pide bread per person.

1 Rinse preserved lemon under running water and dislodge flesh. Dry rind with paper towels and slice. Grill or fry bacon. Cut pide loaf into 3 pieces, and split each through the middle. Toast or grill pide.

2 To assemble, cut avocados in half, scoop out flesh and spread on pide. Squeeze lime or lemon over avocado and season with a little salt. Top with preserved lemon. Scatter lightly with coriander, cumin or dukkah. Top with tomatoes and add a good squirt or two of sriracha sauce. Garnish with bacon and fresh coriander and serve.

Avocado & bacon on pide

Avocado & bacon on pide

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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