Behind their door:
Caterers to the stars Jemima Jones & Lucy Carr-Ellison share the secrets of their luxe brunch
Tart London caters for fashion shoots and works with names such as Stella McCartney, One Direction, Kate Moss, Vogue, Tatler and Versace. Founders Jemima Jones & Lucy Carr-Ellison talk all things brunch with us.
Avocado toast with halloumi and tomatoes
Loved by Instagram, the fashion pack and us, avocado toast looks as beautiful as it tastes. Jemima and Lucy talk us through their luxe version:
“We like ours quite spicy and limey – using harissa sauce and a jalapeno sauce.”
For two people
- Best quality sourdough bread
- 1 large avocado, halve and stone removed, roughly chopped
- 1 red onion, finely chopped
- 1 red chilli, finely chopped and seeds removed
- 1 lime
- Bunch coriander, finally chopped
- Olive oil
- Salt and pepper
- Halloumi, sliced
- Red chilli, sliced
- Juice of half a lime
- 2 free range eggs
- Baby tomatoes, halved
- Edible flowers
- Micro coriander
- Tart’s harissa sauce
- Tart’s jalapeno sauce
- Drop an egg into boiling water and soft boil – about 4 or 5 minutes. This is a lot easier than poaching. We use Coxwold Legbar eggs because they have very yellow and very rich yolks.
Meanwhile, make the avocado mixture:
- Cut up the avocado, scoop out the flesh and lightly mash. You don’t want it to be too smooth.
- Finely chop the red onion (this gives it crunch) and add it with the lime juice to the crushed avocado.
- Add salt and pepper
- Depending how spicy you want it include a de-seeded chilli. The big fat ones are best as they aren’t too hot but look really pretty.
- Chop the tomatoes – they look fresh on the plate with the halloumi and avocado. Go for a mix of tomatoes if you can in different colours – greens, oranges and all shades of red. Just make sure they are as sweet and tasty as possible.
- Peel the boiled egg and slice down the middle.
- Next, toast your bread – sourdough is best as it won’t go soggy when you oil it. Brush on the oil, then pile the avocado mixture on. Use a generous amount and then put your tomatoes around the plate.
- Fry the halloumi in a pan. You’ll need to use it straight away, when it’s crisp and chewy.
- Finally, we top with our Tart sauces – harissa and jalapeno.
- If possible, decorate with edible flowers and micro herbs such as coriander – they look so pretty and feminine. We source ours at Parkway Greens in Camden Town – it’s the most amazing greengrocers.