Avo Brunch

INGREDIENTS:

• Avocado

• Baby Plum Tomatoes

• Mushrooms

• Sun-dried Tomatoes

• Linda McCartney Red Pepper & Chorizo Sausages

• Fresh Basil

• 2 Garlic Cloves

• Vegan Pesto

METHOD:

Put oil in the pan (any will work, I use rapeseed). Chop the sausages into slices and cook in the pan for 5-10 mins.

Slice mushrooms and crush your garlic cloves then add both to the pan. After 5 mins, add in your tomatoes and some fresh basil.

Put the lid on and cook all your ingredients together for 5-10mins. Season with salt and pepper.

Serve on toast with fresh vegan pesto (see my recipe for homemade, walnut pesto). Drizzle with chilli oil, add a few fresh basil leaves and enjoy!