- 1 medium sweet potato
- 1/ 2 medium avocado
- 2 pieces pink radicchio
- 1 egg, at room temperature
- 2 teaspoons tahini
- 2 tablespoons chopped pistachios
- Garlic Salt, to taste
- Pepper, to taste
- Chilli flakes, optional
Preheat oven to 350F line a baking sheet with parchment paper. Wash and dry the radicchio and avocado. Slice the ends of the sweet potato off and cut into 1/2 inch thick slices. Arrange them on a baking sheet and bake for 15-20 minutes, (until tender).
Place the egg in a small saucepan with boiling water and set a timer to cook for 6-8 minutes on medium-high heat. Once cooked place the egg in a bowl of cold water. (This makes it easier to peel). Now take the two larger pieces of sweet potato and place on a serving plate.
Pit and peel the avocado half and thinly slice on a chopping board then place each half on a sweet potato toast. Peel and half the cooled egg. Place the radicchio on each piece of toast followed by the egg halves. Finally drizzle the toasts with tahini, sprinkle with pistachios, then season to taste. Enjoy!