Toasted bread with roasted vegetables, guacamole and salmon

Preparation

Place the sliced courgettes and the cherry tomatoes, halved, on a baking tray lined with baking paper; season with salt and pepper, drizzle with a little oil, and bake in a preheated oven at 200°C for 10 minutes.

For the guacamole, peel and chop the avocados, place them in a bowl and mash with a whisk or fork until you have a coarse purée with lumps.

Next, chop the spring onion and coriander, peel the tomato and dice it.

Add the spring onion, season with salt and pepper, and drizzle with lime juice.

Add the tomato, coriander and olive oil, stir and season with salt to taste. Cover and set aside in the fridge.

Toast the slices of bread with a drizzle of oil and a pinch of pepper. Place the guacamole on each slice, top with the drained salmon, then the roasted vegetables, and finish with the lettuce sprouts, a drizzle of oil and the sesame seeds.

Tip: to save time, you can buy ready-made guacamole; you can make the most of having the oven on by roasting extra vegetables for other dishes, or simply cook the vegetables in a frying pan with a little oil.