Fallow Restaurant London

No Avo Toast

At the time of writing this is on our Fallow Breakfast Menu. The sweet crunch of the caramelised walnuts with the creamy acidity of the goats’ curd, amongst the pea and courgette is something special.

Overhead shot of no avo toast with goats’ curd and topped with caramelised walnuts and pea shoots

No Avo Toast

  • Author: Fallow
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Category: Breakfast


Units Scale
  • 500g courgettes, halved lengthwise and finely sliced
  • 50ml rapeseed oil
  • 4 cloves finely sliced garlic
  • 60g chives, chopped
  • Sea salt
  • Freshly ground pepper
  • 80g coriander, separated into leaves and stalks and chopped
  • 200g peas
  • Zest and juice of one lime


  1. Heat the oil in a medium sized pan and add the courgettes with a pinch of salt. Cook for 5 minutes, stirring frequently over medium heat until they are extremely soft but are not browned. They must stay bright green.
  2. Sit a large metal bowl on top of an ice bath, ready to cool the mixture.
  3. Now add half the chives, the coriander stalks, garlic, and some more salt and pepper to the courgette pan and continue to stir and cook for a minute or two until just soft.
  4. Tip the whole lot into a blender and blend on high speed until really smooth.
  5. Once smooth, pour the purée into the metal bowl, leaving it over the ice and stir till cold. – this will help retain the beautiful green colour.
  6. When ready to serve, season with fresh lime juice, lime zest and stir in the fresh peas, chopped coriander leaves and the rest of the chives.
  7. Serve on top of toasted sourdough with goats’ curd and topped with caramelised walnuts and pea shoots.

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