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.
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
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.